Portarlington Mussels in Garlicky Tomato Sauce

Method

Firstly, prepare the mussels by soaking them in about 5 litres of cold water for an hour. Once the hour is up remove the beards (straggling bits that protrude from the shell) and check for any mussels that are open. Some mussels will close with a sharp tap, so only discard the ones that will not close. Soak again for about another half an hour. This soaking reduces the saltiness and enhances the culinary experience.

To prepare the tomato sauce, heat the olive oil in a heavy based pan (if you have one) on a low heat and then add the garlic, onion and sea salt. Stir and then let them ‘sweeten’ for about 6 or 7 minutes until soft and translucent. There should be no browning of the onion because this is not the taste we are aiming for. Now turn up the heat to medium-high and add 150ml of the white wine. Let this gurgle and bubble and reduce until it is syrupy. Add the tomato puree, stir and cook for about 30 seconds. Now add the tinned tomatoes, stir and bring to the boil. Reduce the heat immediately to low, cover the pan with a lid and gently simmer the sauce for 25 minutes. Once the time is up you can take it off the heat and leave until ready to use.

Put 3 litres of water in a pan, add a pinch of salt and put on a high heat. When boiling add the pasta, ensuring that you agitate it for the first 30 seconds so as to prevent the strands ‘sticking’ together. Cook as per the packet instructions, drain (reserve a tbsp. of cooking water), put back in the pan, and add 1tbsp of olive oil, the reserved cooking water and the back pepper. Stir and replace the lid. Leave aside until ready.

Now for the mussels: to a large pan/ stock pot add 10g of the butter and put the pan on a medium heat. Add the remaining garlic when the butter has melted and is bubbling and then add 100 ml of white wine. Add a tbsp. of water and then add the mussels. Cover the pan and cook the mussels on medium heat for about 5 to 7 minutes until the mussels have opened. When cooked, drain the mussels through a colander and reserve the liquid. Now filter the reserved liquid (liquor) through a fine sieve. Pick the mussels from their shells and add to the tomato sauce. Reserve 12 (or whatever you heart desires) of the mussels in their shells for decorative purposes. Now gently heat the tomato sauce which now has those plump mussels in it. When simmering, add the rest of the butter (15g) and a tablespoon at a time add the reserved mussel liquor and stir. The liquor is the seasoning, so taste after every addition. When elated, serve the pasta, tomato sauce and mussels in their shells. Garnish with fresh coriander.