Culinary Insitute of New Orleans

Mediterranean Blue Mussels
Serves 1 (16 ounce portion)

10 Black Mussels (debeared, scrubbed)
7 oz. Arrabbiata Sauce
3 pcs. Italian Sausage (2î each)
4 oz. Linguini
1 sprig Fresh Dill

In a large saute pan, add 7 oz. Arrabbiata Sauce, sausage and bring to boil. Add mussels, reduce to medium-high heat, cover and simmer until mussels open (3-4 minutes). When open (remove any unopened mussels) ready to plate.

Put warm pasta in bowl, pour mussels, sauce, sausage over pasta and garnish with sprig of dill in center.

Arrabbiata Sauce
Serves 16 (7 ounce portions)

1/4 cup Olive Oil
1/4 cup Garlic, minced
3-1/4 qt. Plum Tomatoes (1-#10 can)
2 cups Calamata Olives (pitted, halved)
1 cup Capers (rinsed)
1/2 tbsp. Kosher Salt
1 tbsp. Crushed Hot Red Pepper Flakes
1 cup Fresh Parsley (coarsely chopped)
1/4 cup Fresh Oregano (minced)

In a medium sauce pan, heat olive oil over low heat. Add garlic and cook until garlic is light gold. Crush tomatoes by hand (with juice) and add tomatoes to pan. Add olives, capers (salt brine removed) kosher salt, and red pepper flakes. Simmer gently over moderate heat for 20 minutes. Adjust seasonings and add chopped parsley and oregano. Stir to combine then serve.