Angry mussels

可单独做菜，配面包或是意面
来自Jamie Oliver

https://www.youtube.com/watch?v=wTqKv7v3Gas

Ingredients:

2 kg mussels

A loaf of bread

A packet of spaghetti

2 robust red chilies (remove the seeds, slice them up thinly)

3 cloves of garlic

Olive oil

Some rosemary

1 lemon, zester

White wine

400 kg of tinned tomatoes


Directions:

Jamie Oliver’s Angry Mussels are cooked in arrabbiata sauce.

First, prepare the arrabbiata sauce. Put a medium-sized saucepot on medium heat. Add a couple of tablespoons of olive oil. When the oil heats up, add the thinly sliced chilies, followed by pieces of garlic cloves.

Next, add a sprig of rosemary and some lemon zest. Add the fresh mussels when the garlic looks brown and fragrant. Sprinkle some white wine. Then goes the juicy tomatoes. Squish them really well so that the juice comes out. Mix the mussel and the ingredients nicely. Turn up the heat and let it cook for four minutes.



Take Your Pick

A nice bowl of Angry Mussels: If you are too hungry and can’t wait, or are feeling a bit lazy after cooking the angry mussels, then you can have them as they are. This dish can hold it’s own as well.

Angry Mussels with spaghetti: While angry mussels take their sweet time to cook, boil some water with a pinch of salt and soak the spaghetti in it.

Take spaghetti out when it’s slightly undercooked. Serve it in a bowl with angry mussels on top and a touch of olive oil. Add extra broth.

Angry Mussels with crostini: Cut a slice of bread from a loaf and let it toast on a griddle pan. When it has toasted well, rub a sliced piece of garlic over it and around the crust. Serve the crostini with a bowl of angry mussels.