Mussels and Pasta

What you will need:

  • 2 lb large fresh mussels (about 24)
  • 1-can of diced tomatoes
  • 2 tbsp. chopped fresh Italian parsley
  • 4 tsp. fresh lemon juice
  • 1 tsp. filely shredded lemon peel
  • 6-8 oz. penne pasta,cooked and drained
  • fresh Italian parsley sprigs
  • 1/4 cup grated Parmesan cheese

Preparation:
Wash and scrub mussels and remove any visible beards between shells.
In a large pot bring 1 1/2 cups water to boil. Add mussels; cover and cook for 5 to 7 minutes or until shells open and mussels are thoroughly cooked.
Discard any shells that do not open.
Reserve 1/2 cup of liquid from mussels.
Remove mussels from shells,reserving 4-6 mussel shells for garnish. Meanwhile, for sauce, in medium saucepan combine the reserve liquid from mussel, undrained tomatoes, chopped parsley, lemon juice and lemon peel.
Season with salt and pepper ( to taste). Cook and stir over medium-high heat until heated through.
In a large pasta bowl toss together cooked pasta, sauce and mussels. Garnish with reserved mussels in shells and sprigs of parsley. Sprinkle with Parmesan cheese.
Serve at once.