Recipe of the Week – Mussels Puttanesca
1 Tbsp olive oil
1 clove garlic
1 small shallot
1 can (28 oz) unsalted diced tomatoes
½ cup green olives, pitted and coarsely chopped
1 tsp fennel seeds
½ cup white wine or water
8 oz fresh tagliatelle
1 lb mussels, cleaned
1. In a deep skillet with a lid, warm olive oil over medium heat. Add garlic and shallot and cook until softened, 2 minutes. Add tomatoes, olives, and fennel seeds and cook until bubbly, 5 minutes.
2. Pour in wine and add pasta, stirring to coat with the sauce. Then add mussels, and cover and cook until mussels open, about 3 minutes. Season with salt and pepper to taste, and serve.
Source: Men’s Health, January 2017 issue
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