Ingredients
- 2 pounds mussel, beards and barnacles removed, washed and drained well
- 1 bay leaf
- 4 cloves
- 1 bunch broccoli, about 3/4 pound
- ¾ pound Salt
- ¾ pound ziti
- 4 tablespoons olive oil
- 1 tablespoon finely chopped garlic
- 2 cups canned crushed tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried
- 1 small jalapeno pepper, chopped,
- Freshly ground pepper to taste
- 2 tablespoons butter
- Nutritional Information
Nutritional analysis per serving (4 servings)
762 calories; 26 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 89 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 43 grams protein; 78 milligrams cholesterol; 3795 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Place the mussels in a saucepan with the bay leaf and cloves. Cover tightly and cook over high heat, shaking the pan occasionally, about 3 minutes or until all the mussels are opened.
- Remove the mussels with a slotted spoon and set aside to cool. Reserve the broth from the mussels, and strain. When the mussels are cool enough to handle, remove the meat and discard the shells.
- Cut the broccoli into florets by removing the stems, then peel and cut the stems into bite-size pieces. Drop the broccoli into boiling salted water to cover and when the water returns to a boil, cook exactly 1 minute. Scoop out the broccoli and let the water return to a boil.
- Add the ziti to the boiling water, stir and cook about 9 minutes, or to the desired degree of doneness. Do not overcook. Drain.
- Meanwhile, heat the oil in a large skillet. Add the garlic and cook briefly, but do not brown. Add the tomatoes, tomato paste, the reserved mussel cooking liquid, oregano, jalapeno pepper, salt and pepper. Bring to a boil and simmer 5 minutes.
- Add the drained ziti and cook, stirring, for 2 minutes. Add the mussels, the broccoli and butter. Toss and serve.
35 minutes
Dining and Cooking