Asian Mussels Pasta

By es123

Ingredients

• Asian Tapenade:
• 2 pounds PEI mussels, scrubbed, rinsed, dried
• 1/2 cup dry white wine
• 1 pint cherry tomatoes, halved
• 1 pound blanched bucatelli, al dente
• 3/4 cup Asian Tapenade
• 1/4 cup Thai basil, cut into 1/8-inch ribbons
• Kosher salt and freshly ground black pepper
• Grapeseed or canola oil for cooking
• 1/4 cup minced garlic
• 2 tablespoons minced ginger
• 1 red onion, cut into 1/4-inch dice
• 1/4 cup minced fermented black beans
• 1 jalapeno, stemmed, minced with seeds
• 2 red bell peppers, cut into 1/4-inch dice
• 1 cup Nicoise olives, pitted, minced
• 1/2 cup Chinese black vinegar or balsamic
• 1/2 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper

Preparation

Step 1

In a wok or saute pan coated lightly with oil over medium-high heat, add mussels and wok stir for 15 seconds, then add wine and cover; cook until mussels start opening, about 3 minutes. Add tomatoes, pasta and Asian tapenade, toss well to combine and heat through and check for flavor. Toss with basil and serve.

Asian Tapenade:
In a saute pan coated with 1 tablespoon of extra virgin olive oil over medium-high heat, combine garlic, ginger, onion, black beans and jalapeno and saute until soft, about 2 minutes. Add bell peppers and olives and season with kosher salt and freshly ground black pepper. Deglaze with vinegar and reduce by 75%. Transfer a third of the mixture to a blender and, with blender running, drizzle in olive oil at high speed. Fold blended mixture back into original mixture and check for flavor. When room temperature, store in air-tight jar in fridge.