Do a double batch of amatriciana sauce – one for the pasta, one for some mussels. Possibly sacrilegious to serve amatriciana with anything other than pasta, but given it’s almost unreasonable deliciousness, I’m sure I’ll be excused by the purists. READ MORE:* Recipe: Amatriciana* Recipes: Sam Mannering's seafood chowder, plus grilled mussels with chilli, lemon and sourdough* Recipes: Sam Mannering's prawns with fregola, plus heavenly passataMussels with amatriciana saucePrep time: 1 hour 30 mins (sauce) 15 mins (remainder)Cook time: 2 hoursServes: 4Ingredients1 quantity of amatriciana sauce (see recipe here)1kg whole live mussels in the shell, well scrubbed and beards removedSea salt and black pepperGood bread, to serveMethodIn a large saucepan or frying pan, add the amatriciana sauce with a good glug of olive oil and bring it up to a gentle bubble. Add the mussels and toss in the sauce. Pop a lid on and continue to cook, shaking about occasionally, for about 10 minutes, until the mussels have opened.

Source: Stuff February 20, 2021 15:56 UTC