Tomato Basil Mussels Served Over Pasta

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

Mussels are a natural powerhouse of nutrition. That’s reason enough to eat more blue mussels. But try telling that to kids! Sneaking them nutrition in this tasty meal means you won’t have to.

Ingredients

2 lb fresh PEI mussels
2 tbsp olive oil
1⁄4 cup green onions, sliced
1 clove garlic, minced
19 oz can tomatoes, drained and chopped
1⁄2 cup dry white wine or chicken stock
1 tsp dried basil
1⁄4 tsp Tabasco sauce
1 tsp balsamic vinegar
1 pinch salt and pepper, to taste
6 cups pasta of your choice

Steps

 

  1. Rinse the fresh PEI mussels in tap water.
  2. Heat oil in a large saucepan. Add 2 tbsp (25 ml) of the onions and garlic. Sauté until softened, 1 to 2 minutes. Add the tomatoes, wine (or chicken stock), basil and Tabasco sauce and bring to a boil.
  3. Add the mussels. Cover and steam until mussels open, 3 to 5 minutes. Discard any mussels that do not open.
  4. Transfer the mussels to a serving bowl. Stir vinegar into the tomato mixture and season with salt and pepper to taste. Pour over mussels and sprinkle with remaining onion. There are two options with this recipe – remove mussel meat and add to the sauce or add the whole mussels to the sauce.
  5. Serve with pasta.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources