Avoiding Additives and Preservatives

Use butter that contains only cream. I used No Name tomato paste and Unico tomatoes. You can skip the wine or use one that contains only naturally occurring sulfites. I used a white wine from  Frogpond Farm.

The sauce comes together quickly; simmer for a few minutes until it thickens.

Steam the mussels and then add the cooked noodles.

Ingredients:

2.2 lbs (1 kg) mussels

2 tbsp (30 ml) butter

2 tbsp (30 ml) olive oil

1 onion, chopped

3 cloves garlic, minced

¾ tsp (3 ml) salt

Pinch pepper

¼ tsp (1 ml) hot pepper flakes (optional)

2 tbsp (30 ml) tomato paste

¾ cup dry (185 ml) white wine

1 14-oz can (398 ml) no-salt-added diced tomatoes

1 tsp (5 ml) granulated sugar

8 oz (225 g) dried fettuccine

3 tbsp (45 ml) chopped parsley

Preparation:

Using stiff brush, scrub mussels; remove any beards. Discard any mussels that do not open when tapped. Set aside.

In large pot, melt butter and oil over medium heat; cook onion, garlic, salt, pepper and hot pepper flakes, stirring often, until softened, about 8 minutes. Stir in tomato paste; cook for 1 minute. Add wine and cook for 1 minute.

Add tomatoes and sugar; bring to boil. Reduce heat to medium-low; cover and cook until slightly thickened, stirring occasionally, about 10 minutes.

Add mussels, stirring to coat. Increase heat to medium; cover and cook until mussels open, about 5 minutes. Discard any mussels that remain closed.

Meanwhile, in large pot of boiling water, cook pasta according to package directions; drain.

Add pasta to mussel mixture; stir to coat. Divide among bowls and sprinkle with parsley. Serves 4.

From Canadian Living