Recipes
Ingredients
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
Directions
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.
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