Bouchot mussels in harissa with squid linguine

Name: Bouchot mussels in harissa with squid linguine
Ingredients: 800 g Bouchot mussels; 400 g mutti San Marzano; 7 g Thyme; 10 g Oregano; 1 units.items banana shallot; 5 g Garlic; 1 units.items Bay leaf; 1.5 Harissa paste; 10 units.items l'amuse tomatoes; 0.5 units.items green bell pepper; 50 ml Dry white wine; Pepper; Salt; 250 g linguine with squid ink; 15 g Garlic; 25 g Parsley; 1 units.items Red chili; 60 ml Olive oil; Pepper; Salt; 1 units.items mussel pot; 60 g Feta

Linguine of squid aglio olio with bouchot mussels in tomato-harissa sauce and feta.

Ingredients

800gBouchot mussels

400gmutti San Marzano

7gThyme

10gOregano

1units.itemsbanana shallot

5gGarlic

1units.itemsBay leaf

1.5Harissa paste

10units.itemsl'amuse tomatoes

0.5units.itemsgreen bell pepper

50mlDry white wine

Pepper

Salt

250glinguine with squid ink

15gGarlic

25gParsley

1units.itemsRed chili

60mlOlive oil

Pepper

Salt

1units.itemsmussel pot

60gFeta

Preparation

Rinse the mussels in cold water until the water is clear.
Remove any mussels that are broken, open, or floating.
Finely chop the shallot and garlic.
Sauté the shallot, garlic, thyme, oregano, and bay leaf in the mussel pot.
Add the harissa paste and sauté briefly.
Deglaze with the white wine and add the Mutti tomatoes.
Simmer over low heat until reduced by half.
Add the l'amuse tomatoes and the bell pepper.
Season with pepper and salt.
Add the mussels and cook for 3 to 4 minutes with the lid on the pot until the mussels are open and cooked through.