Green Tomato & Mussel Pasta

By MiNDFOOD

green mussels 1350
Heirloom tomatoes range in variety from apple to deep green, stripped and speckled. These varieties are green even when they are ripe. They have a fresh flavour with a subtle floral sweetness. Look for ones that have smooth and firm skin. With green heirloom tomatoes paired with green-lipped mussels, basil, rocket and spinach pasta, this meal is a real green feast.

Serves 4

 

Ingredients

½ cup extra virgin olive oil

½ cup each basil and wild rocket

1 clove garlic, crushed

1 green chilli, seeds removed and finely chopped

400g fresh spinach pasta

50g unsalted butter

1 cup dry white wine

1 kg green-lipped mussels, scrubbed

500g green heirloom tomatoes, sliced

1 tbsp baby capers

Baby nasturtium leaves, to serve

 

Method

  1. For the oil, combine oil, basil and rocket, garlic and chilli in a small blender and blend until smooth. Season and set aside.
  2. Cook the pasta in salted boiling water for 6-8 minutes or until al dente. Drain and return to the saucepan. Pour over half the oil and toss to coat.
  3. Meanwhile, melt butter in a large wide saucepan over medium heat. Add the wine and mussels. Increase heat to high, cover with a lid and cook for 4 minutes, or until they just open. Serve the mussels with pasta, topped with tomatoes, capers, nasturtium leaves and extra oil.

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