Spicy Mussels with Angel Hair

I have passed over this recipe many times and finally decided to make it this week. It was a lot more tasty than I was expecting it to be!

I went to pick up the mussels, but they were sold out, so I got clams instead. I've never had clams before, so I wasn't sure what to expect as far as texture and flavor goes. They were great! They had a lot more flavor to them than I thought they would. Very delicious! They tasted wonderful mixed in with the spicy pasta.

That pasta really had quite a kick to it! My lips were tingling by the end of the dinner. It tasted terrific though! Everything paired together really well and I was pleasantly surprised at how delicious it all was. This is a quick meal that can be easily fixed on a weeknight, but is also elegant enough to serve for company on the weekend!

The clams I got at Harris Teeter looked like they had already been cleaned mostly, so I just let them soak in some water for about 15 minutes to get out any little bit of sand that was left. The cookbook does say this in the notes though: "To clean mussels, scrub them using a firm brush and rinse well in cold water. Pull out any fibers that extend from within the shells. If any mussels are open, tap them on the counter and wait a few seconds; discard any that do not close."

Enjoy!

Spicy Mussels with Angel Hair
Pampered Chef Make it Fresh Make it Healthy
Published by The Pampered Chef, Ltd. in 2011.

Prep time: 15 minutes  Total time: 25 minutes  Yield: 4 servings

8 oz uncooked angel hair pasta
1 medium onion
1 large chipotle pepper in adobo sauce
1 tbsp canola oil
4 garlic cloves, pressed
2 tsp chili powder
2 tsp dried oregano
2 pints grape tomatoes
3/4 cup unsalted chicken stock
20 fresh mussels, cleaned
2 tbsp salted butter
1/4 tsp salt
3/4 cup chopped fresh cilantro, divided

1. Cook pasta according to package directions at the low end of the recommended time, omitting salt and oil. Drain and set aside.
2. Meanwhile, finely chop onion and chipotle pepper using Food Chopper. Combine oil, pressed garlic, chili powder and oregano in [12-in] Skillet. Cook over medium heat 1-2 minutes or until fragrant. Add onion and chipotle pepper; cook 2-3 minutes or until onion is softened. Add tomatoes and stock. Cover and cook 4-6 minutes or until tomatoes begin to soften. Crush tomatoes using Mix 'N Masher.
3. Add mussels, butter and salt to Skillet; toss to coat using Chef's Tongs. Cover and simmer 2-3 minutes or until mussels are open. [Discard any mussels that do not open.] Remove mussels from Skillet; set aside. Add pasta and 1/2 cup of the cilantro to Skillet. Cook and stir 1 minute or until pasta is hot.
4. Divide pasta mixture evenly among serving bowls. Top with mussels and sprinkle with remaining cilantro. Serve immediately.