Provided by Pierre Franey
Categories dinner, one pot, pastas, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : @context http, Calories 530, UnsaturatedFat 11 grams, Carbohydrate 64 grams, Fat 18 grams, Fiber 7 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 971 milligrams, Sugar 8 grams, TransFat 0 grams
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