French Food Always Gold Medal

 France excels at so many things. There's art, architecture, fashion but most of all food. Nothing beats any type of French cuisine whether  haute or pays. whenever or whenever you eat the food is ce'st ce bon!!!!!

Haute cuisine which is what the royals such as the doomed Bourbons ate came from northern Italy It was when Caterina de Medici married Henri II of France. She not only brought tablecloths and forks to the French court in Paris but also chefs who brought the butter and sauce rich dishes of the Italian  north . The 1600's brought the first ever restaurant in the workd, a place where diners could eat and take a rest.Then the 1800's brought  Auguste Escoffier the great food writer, chef and restauranteur Escoffier's book was a staple in my house growing up with my Mom using it for reference. Even though she wasn;t French Julia Child brought French cooking to hungry for something Gallic American audiences as did Jackie Kennedy. French food has always been a part of the American table thanks to General Lafayette during the American Revolution and the Cajuns coming into the former French colony of Louisiana. Americans today go wild over croissants which is one of the greatest gifts the French have given the world. Crepes are also a delicious legacy which can be made with buckwheat  flour as in Normandy or  white flour as in Paris.

To fall in love in love with France is to fall in love with French food.The country has so many different areas. There is Marseilles and Provence in the south. The dishes are mouthwatering, featuring seafood as in their bouillabaisse a seafood stew of mussels, clams and shrimp with a flaky white fish like cod.Tomatoes and fresh herbs round it out and it's served with crusty French bread and a red pepper and breadcrumb paste called a rouille. The area also has the truly delicious salad Nicoise  a sunny mix iof greens that's enhanced with tuna and hard boiled eggs.Provence gives us that summer fave and an easy make -ratatouille. THis is one of my all time favorites to make. It;s a tasty mix of sliced eggplant(although you can use squash) tomatoes, peppers and garlic. It should be baked but it can also be made in a skillet.One thing serve with a long baguette. The more bread the better to soak up that flavorful sauce. Burgundy gives us bouef bourginon an easy to replicate strew made with beef ,carrots, potatoes and of course good Burgundy Red wine. The Loire Valley has the famed and mouth watering buttery and sweet apple tart tart tatin. Two sisters made this in their hotel and it's been a hit around the world ever since.

Viva le cuisine Francaise ❤ It is one of the best and varied cuisines in the world. Try this gold medal recipes today and experiences the greatest tastes on earth. Vraiment!!!!!

A Taste Of Moules

 Whatt;s agood fall dish ? Moules or the American version  mussels.They're a wonderful chill chaser, stilly briny with a taste of  lingering summer. Their broth is amazing too and can even made better with simple additions like beans.

Melissa Clark experimented with this in her A Good Appetite column in yesterday's New York Times Food section. MOules or mussels are excellent with a simple garlic, white wine and butter sauce. Their juices cook up well with it and this is an added treat. Theyre's nothing like dipping hunks of crusty French bread in this for stretching out the dish and that lovely buttery,briny flavor. Ms Clark adds cannellini or white beans aong with rosemary springs and hot pepper flakes. There's also vegetable broth too in the recipe and the usual white wine. what is also good about this recipe is that's it's thrifty - something seafood is not these days. she can buy a rwo pound bag of mussels for around nine dollars.It's a few dollars less than shrimp and a lot less than lobster. They're also the best example of sustainable seafood too. You can buy farmed ones, constantly rated as one of the best foods to eat. Another plus about this dish it can be made in under just twenty minutes.It's a great weekend dish but can easily be whipped up on a busy weeknight.

One of the best aspects of this dish is that it's so simple evne a novice home chef can ace it. first come the beans which are briefly braised in olive oil with the red pepper flakes and garlic cloves (the recipe calls for eight of these but you can decrease if you want to tame down the garlicky flavor).If you're ambitious you cna cook your own beans, but using canned is much easier. At this point they're tender and the mussels should be added.As the mussels are steamed they release their liquid or juices which the beans soak up. THis makes them plumper and more complex. Rosemary is also added and this adds a punch of astringency.This is also when the vegetable stock and a quarter cup of white wine is added too.Keep inmind to rinse and clean the mussels before adding to the beans.Use cold running water for this and pull off the sharp hairly clumps called beards that nest around  the edge of the shells, You can use a fingernail for this but if that doesn't work then try a sharp knife. These are added and then cooked for five to eight minutes. You can serve this with a simple tomato salad or just a tossed one. For true Belgian goodness you can also serve fries with this too and dip them in the broth.

A hot bowl of moules and beans are the perfect fall dish.They're beyond delicious and easy to nake. Try a bowlof them for a tasty week day or weekend dinner.

Seafood And "R" Months

There's been a long standing rule that you should only  eat seafood with months that have an "r" in them. That means lobster or shrimp  until May? Is that true? Or can we eat it all year round.

Long ago the "r" rule only applied to oysters which made sense,It then became more inclusive and also meant shrimp, lobsters and clams, Refrigeration a century ago was spotty at best. There was no way shellfish could be kept cool during the sweltering summer months. That only happened in cooler ones  when ice was readily available.Another reason was that the bivalves spawn in the summer so there are only young ones to catch and that there needs to be a rest for the fish to repopulate . The flavor is also different too, which can ruin an elaborate dish such as Oysters Rockefeller.One of the most compelling arguments for only eating shelled seafood in the fall and winter is the red tide. Luckily the levels on this algal bloom are now  closely monitored. It affects not only the nervous systems of marine life but also mammal  - humans included. Monitored harvesting and regular toxin testing have all but eliminated this deadly threat.

This means if you've been off seafood during the Spring and summer months, then embrace it now. It's time to try Oysters Rockefeller  - an easy two part  cook. First boil the shell fish, and let cool. Then it's just simply a mix of breadcrumbs, spinach and bacon. Tabasco sauce and Pernod, absinthe, give it flavor and a certain decadence. If you don't have absinthe, use Anisette. It's then spooning the mixture into the oysters and broiling for ten minutes in the oven. Of course, if you want something delicious and simple, try steamed mussels. What they're steamed in is up to you. Some people add beer , some add white wine and butter. They should be de-bearded  which is getting rid of the thin, sticky membranes that adhere them onto surfaces.Just grasp these strings with your thumb and forefinger , pulling firmly until it comes loose. Just discard afterwards. A little less labor intensive are clams. Fall is the perfect time for a meaty New England or Manhattan clam chowder.They're also delicious in red or white clam sauce over linguine.If you want their full, briny flavor, try them raw with either a squeeze of lemon or hot sauce. Clams can be had crudo style , cut up and marinated with citrus juices  such as lemon and lime as a kind of civic.

Start the fall with tasty shellfish and warming chowders. Enjoy clams and oysters, along with mussels in a variety of dishes. It's the season for them.

Mussels A Summer Treat

One of the best summer pairings is a plate of steamed mussels, usually served dockside with an icy cold beer. The seafood itself is good a variety of ways and its' an easy cook for home chefs. The best part of them is that they're fun to eat on a hot summer's night.

Mussels are both a fresh and salt water fish and a member of the clam or bivalve family. They're usually found clumped together on the exposed shores of an intertidal  or seashore area. They attach themselves to each other by their "beards" or byssal threads. Mussels have been eaten by humans for millennia and there are seventeen varieties of them. Most fish stores and restaurants usually have the black or navy blue shelled ones. The Belgians are the ones to go mad for them , usually serving them with fries or frites along with a good Belgian beer, The Italians and Spanish usually serve them steamed with white wine and lemon while the Spanish also turn them into croquettes with other seafood. Mussels are steamed in garlic and black bean broth while the Turkish fry them and then put them back into their shells The Indians serve them as a plate with chicken drumsticks, breadfruit and other vegetables. They're also made with coconut paste and rice and then, like the Turks, stuffed back into their shells. Many Americans usually first encounter them at their local pizzeria where they're served with marinara sauce.

There is just one thing to remember when buying them. Living ones will shut tightly when they're taken out of the water and exposed to air. If they remain open, they should be tossed because they're not living.Cleaning them is easy, Put them in a large bowl of water as soon as you get them home. They should remain there for twenty minutes, expelling water (they are filters,after all) and sand. The next step is de-bearding. This requires holding a mussel  in one hand and cover the grasping hand with a towel, Now give it a sharp yank, pulling in the direction of the hinge. The mussels have to be rinsed a second time and then scrubbed of any exterior sand or barnacles.Use a firm brush for this. There are a variety of ways to cook them.Most recipes call for steaming them in white wine but you can use water as well, usually one cup. You can serve them topped with a homemade or even store bought marinara sauce along with a large loaf of crusty Italian bread. You can also go the Belgian route by steaming them in a savory broth of  beer and a variety of herbs such as rosemary, thyme and oregano. They are served with piping hot julienne fries and mayo but you can just have a loaf of crusty, French bread and Stella Artois on hand.

A fun summer meal is a plate of fresh steamed mussels. Make them just for yourself or for a party. They are an easy and delicious, a no fuss meal for these sweltering days.

Vive Le Cuisine Belgique!!

Belgian cuisine is as diverse as the country itself, influencing the world with their  chocolates,frites and waffles. There are also influences from neighboring countries of France, Holland and Germany, but reworked to a distinctly Belgian taste. It is a cuisine of the sea and the land, perfectly married together.

Belgium was one of the first ":manufactured" countries, having been established in 1830. The original people, the Belgae were a Celtic-Germanic mix of people.Through centuries and the French Revolution the country either belonged to France or The Netherlands.It  finally came into its own during the Belgian Revolution of 1830 when the  French  nationals of the country's southern region overthrew the despotic rule of the Dutch king William I. The Dutch influence is still felt in some of the cuisine, especially the seafood.Mussels or moules are huge  throughout the country and feature largely in stateside Belgian restaurants , especially in the Manhattan ones. A pot of steamed mussels in white wine,or moules Marniere  is a treat.It is a savory and briny blend of plump mussels steamed in white wine, garlic, tarragon and parsley. Some chefs add cream to it for more lushness. Eels are also popular  as they are served in an herbal green sauce, rich with spinach and parsley, tarragon and dill . Mint and sage are also added for more flavor along with an onion. A truly hearty dish is carbonade flamande,a take on the famed French dish, boeuf Bourguignon. It  loaded with beef and onions along with beer and mustard.Thyme and bay leaves are also added to it, and it's served with a crusty baguette.

Of course most of these dishes are served with the famed frites or fries, first made as early as 1760. This is where America gets its' fries from however there is a slight twist. Pomme frites are served with mayo along with other sauces that features tomatoes, garlic , peppers and pickles.. They are usually bought from friteries , stands or restaurants that feature them along with kebobs,carbonade flamade as well as meatballs , hamburgers and sausage.Many Belgian home chefs have fryers at home and make them fresh on a regular basis, using beef fat for the frying oil. This gives them a more meatier flavor. Waffles are another Belgian import, beloved around the world. The original recipe produces a lighter crisper version usually served with fresh whipped cream, strawberries and occasionally a dark chocolate sauce, Chocolate, too , has put the country squarely on the map of culinary contributors.It's been associated with the country since the 1630s when the country was under Spanish rule and raw cacao was being brought in from Mesoamerica. It was Belgian chocolatiers who gave us the praline, a chocolate dipped nougat and the fancy ballotin box.


Belgium cuisine has influenced the world. It's is an amazing blend of cuisines , and influences  melded together to  create a mouth watering array of savory and sweet . We have them to thank for our favorites, from our waffles to our fries to our chocolates.!


Stay strong Belgium, our hearts and thoughts are with you, toujours!

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Winning Your Week

Cooking should be a fun science experiment , blending basic chemistry with culinary alchemy to create tasty dishes, However many of us don't have the time to cook anything. It's a quick trip  to       the grocery then dump frozen dinners in the microwave or call take out for the usual pizza or Chinese. don't despair, Yet again, the Times Food section comes to the rescue.

Today's issue is entitled Ways To Win The Week  and it is a definite keeper issue. The sections greats have weighed in and contributed some very helpful and informative recipes and advice. Food editor Sam Sifton gives one of the best nuggets - expand your pantry.A well stocked one is crucial in preparing varied dishes. Mr. Sifton suggests  His though has an Asian flair to it as he advocates keeping soy sauce, fish sauce, miso along with some truly exotic ones like the Indonesian chile sauce,sambal oelek and Goechujang, the thickly fermented Korean red pepper sauce.Also shrimp paste, the filling for shrimp toast,is also a must have as well. Mix any of these with melted butter and you have a nice , flavorful glaze or sauce. They work with any meat, from pork to chicken , and any vegetables. Throw in some  noodles and rice and you have a quick delicious meal. Julia Moskin goes a step further with providing the basic ingredients for  a pasta dish. Take a basic element like pasta and add a garnish. The last is a rather stretched interpretation with avocado, any kind of egg, bacon, crushed chiles or leftover veggies. Mix with butter or olive oil and voila, an instant dinner.

Melissa Clark of A Good Appetite, David Tanis of A City Kitchen  and Martha Rose Shulman of  Recipes For Health  also weigh in.Ms. Clark starts off with giving all her recipes  the name of any like any meatballs or any fish. In other words you don't have to adhere to a strict recipe that calls for specific ingredients, Her philosophy is use generic ingredients for a hot , satisfying weekday meal. There are five basic recipes from the two mentioned above to chile, roasted vegetables and even scallopine. She also urges not to use measuring cups or spoon, All that measuring out slows down the process, along with creating more to wash up later on.Figure out what pinches and dashes are , using just your eyes or hands. Approximate.Of course adjust the flavor if it's too bland. Add that extra pinch or salt or pepper. Use fresh herbs for both color and flavor.Mr.Tanis gives a yummy and quick dish that just involves mussels , white wine , and of course French baguettes. Mussels are steamed in either white wine or water and then served with garlic rubbed toasted baguette slices. This is a great dish to serve n a warm fall night. For a healthy spin Ms Shulman gives us garlic soup.This Provencale recipe is just cooking minced garlic cloves with water, salt, and bay leaves. Pasta is then added along with any kind of veggie from peas to broccoli. Croutons and cheese can be added to gild the lily.


Weekday cooking shouldn't be such a chore. Have a well stocked pantry and basic recipes.These two combined can provide you with a week and weekend of hot , tasty meals, fresh from the stove.

Mussels With A Gallic Twist

Mussels  are always a mainstay in French cuisine. They've also been hard to come by this winter thanks to their habitats being iced over. The freezing temps are now over, the floes have melted . These briny gems can now be bought and made into classic dishes.

Sam Sifton not only wrote about them but made them in the Times classic recipe billibi. the recipe appeared in yesterday's New York Times Food section where it was first published in 1961.Craig Claiborne, the famed food editor, along with the known chef, Pierre Franey copied billi bi from a classic French recipe.Originally created by the famed eatery, Maxim's of Paris ( and named for the American tycoon William B, Leeds it could be named for  either father or son, Both loved Paris and the soup. Their  nickname Billy B or Billy Bye Bye gave this treat its' name) this is a rich, creamy  soup.It has typical Gallic ingredients such as heavy cream, white wine and shallots A well beaten.egg yolk  gives the soup an almost custardy feel. An added spike is a pinch of cayenne pepper to give it some heat. Mr. Sifton also recommends freshly ground white pepper too for bite.Home chefs will need about two pounds of mussels and a good sized soup pot .

Billibi is relatively easy to make.The mussels are first cooked with greens, a mix of onions, shallots, parsley and bay leaf.This is also when the wine and butter are added as well as the cayenne or white pepper. The heat will also force open the mussels allowing their broth to pour out. This mix is strained through a cheesecloth to create a base stock for the soup.The mussel meat is then  reserved  for later. The broth is then returned to the pot and the cream to it. Egg yolk is drizzled in. Mr Claiborne served it without the mussel meat  and as an appetizer . Mr Sifton , however, recommends serving it as the main entrée poured over the morsels. Both recipes allow for a sprinkle of parsley on top of each serving. Billi bi can be served cold and it would be an interesting dinner for a hot summer evening . Either way, serve the soup with sliced toasted baguette for a true French flavor. Don't worry about leftovers; the soup is so delicious, there won't be any left.

Mussels are coming back with a vengeance. Try them in this classic French soup , billi bi . It's a delicious way to enjoy their rich brininess and tender meat.

Belgian Cuisine A True Variety

Belgian cuisine is often overlooked.It's not as suave and sophisticated as French or as internationally known as Italian or German.However it has provided the world with two favorite dishes as well as a cornucopia of land and sea dishes.It employs almost every ingredient from both bounties. What's the favorite standby that Beligans have given the world?There's actually two ,the French fry and the waffle.Fries have been made since the potato's introduction to Europe.They were first written about in 1680 and they originated around the area of the Meuse River in the central part of the country ( at this point Belgium didn't exist.It was a manufactured country thanks to the Napoleonic Wars).They are served in a cone ,with a side of mayo, or curry ketchup, or both.They're sometimes served with a frikandel ,a minced meat hot dog and recent addition to Belgian street fare.Waffles ,another world beloved treat,that comes from the Dutch or Fleming side of the country.Americans were first introduced to them at the Seattle World's Fair of 1962 and the New York World's Fair of 1964.They are a waffle served with whipped cream and strawberries but can also be served with ice cream and a bitter chocolate sauce.They're usually eaten as a dessert or snack.They are different from the American kind because they are made with egg whites or yeast to give them a lighter, crispier texture as well as a lighter taste. The Belgians love mussels or moules, as they're called figure prominently in their cuisine.They are usually steamed with onions and celery along with white wine and served with frites or fries.They are a wonderful fragrant dish ,briny with the taste of fresh caught mussels.Waterzooie is another hearty dish.This is a stew made with chicken or fish, eggs, cream and vegetables.It's associated with the historic city of Ghent.Another popular dish is carbonade flamande,a Belgian beef stew similar to the French Bouef Bourguinon, but made with a dark ,earthy beer instead of red wine.Served with bread or fries along with mustard.The French influence is also felt in boudin,a sausage made with a fine blend of meat, blood and breadcrumbs.It's usually eaten with potatoes and various vegetables. Dessert could be anything from rice pudding to lush Belgian chocolates to crisp cinnamon laced shortbread cookies and sugar drenched doughnuts. Belgian cuisine is varied and flavorful. It has the best of the sea and the land. It also has given the worlds it's favorite treats, waffles and fries.

A Spin On A Neapolitan Feast

The Neapolitans have a very set and traditional Christmas Eve meal.It is a centuries old fish dinner featuring twelve different kinds of seafood.Anyone can recreate this on Christmas Eve.In fact a few new twists can be thrown in to liven it up. Melissa Clark covered this in her A Good Appetite in today's New York Times Wednesday Dining section.She uses traditional squid, but instead of it being the breaded calamari ,it is a fried squid with a tangy Thai sauce.instead of serving it with tomato sauce ,Ms Clark has it with Asian fish sauce and fiery bits of jalapeno peppers. Some families do serve an entire fish but it's usually cod or as it's called baccala. She also suggests aa big fish because it's easier to debone.Choices include sea bass or Atlantic char.Mussels are also usua Ly served and Ms Clark gives them a more Provencale spin with garlic and butter. For different twists Ms Clark whips up drool worthy potato chips topped with a lemon infused sour cream and caviar. this would male an excellent appetizer, even for a holiday party.Another good horsd'ouevre is a hot crab and oyster dip on bruschetta.This is a tasty meld of the two seafoods mixed with jalapeño and a variety of cheeses.The fish can even be served as a side dish with an anchovy mustard vinaigrette over arugula and radicchio.Anchovies are blended with Dijon mustard and garlic to create a unique and savory dressing. Nothing is more traditional than the feast of fishes.There can be centuries old recipes but there can also be new ones.It's a great way of preserving one's culture while showcasing some awesome seafood.

Mussels - Gems Of The Sea

Mussels are a different and unique alternative to other seafood. They are also more versatile, being able to go with a variety of sauces. They’re also one of the most fun foods to eat as well. The are perfect for just two or at a party . Best of all they are easy to cook and even a novice chef can enjoy them.
People have been eating mussels since the beginning of time. There have been shells found in ancient settlement sites . Today they’re still loved in a variety of countries and a variety of ways. The most famous is the Belgian style where they are steamed with white wine and served with fries. The Italians prefer theirs with pasta while Indians like the plump meat in a spicy sauce. In Turkey they are covered in flour and fried and usually accompany cold icy, Turkish beer.. The French love to have fresh mussels in a seaside bake similar to our clam bakes. Mussels are also extremely popular in the East too. The Chinese cook them with garlic and fermented black bean for a fiery main dish.
You can make mussels any of these ways although the bes t is usually steamed and then serve d with a white wine and butter sauce. You do have to make sure that you are cooking live mussels because dead ones will turn highly toxic. Throw away any dead ones. You can check this by seeing what shells are closed tight. These are the living ones. If they’re open then toss them immediately. After that they do require some cleaning, namely removing their fibers or beards. This can be done with either cutting htem or a quick strong tug. Also remember that mussels are salt or fresh water. It’s up to you which you want.
Mussels are a different alternative to the usual clams and shrimp. They can be served a variety of ways, whether in a spicy sauce or just with wine an d butter. They are satisfying and briny, a true taste of the water. Have them for your next dinner or at your next party.

Voici - Toute La France Pour Le Jour De La Bastille

Today is Bastille Day French pastries, I thought I'd dedicate the entire entry to the various foods of France. The French landscape is a wide and varied one. It has the wine region in the Southwest while the Southeast has the Alps and fertile fields of the Mediterranean basin. The North is a mixture of land and sea, evident in their various dishes. French cooking is the most varied, owing to the climate and landscape.


Provence provides France with the rich cooking of the local farms and a bounty rich sea, Here you can find olives, fish, tomatoes and onion. There's nothing like a briny, saffron infused bouillabaisse with fresh made, crusty bread. Another treat is pissaladerie. which is a Provencale pizza made with ground olives on toasted bread. Travel a bit north and you get the Alpine cooking, such as the Swiss influenced fondue and raclette . On the other side of southern France there is the Burgundy wine region where the best wines and champagnes are made. Here is also good cuisine, escargots, snails drenched in butter and parsley and the famed jambon persille ham cured with again parlsey. Burgundy is also known for its' rich potage bourguignonne, a vegetable soup flavored with bits of bacon and ham.

Northern France is loaded with history and a history of good food as well. It is here that the famous sea salt, sel du St. Michel is mined in beds near the Monastery of St. Michel in the English Channel. In neighboring Brittany crepes , a true symbol of French cuisine, have been made for centuries and originated there. There are gallettes or crepe stands all through the towns of the region. Brittany is also known for its' mussel or moules, steamed in white wine. Then there's the part of France that borders Germany in Alsace. The region is a mix of Gallic and Germanic foods.

France - it's not just the cultural capital of the world. It's also the culinary one too. Celebrate it . Discover the wonders of French cuisine aujourd 'hui.

Mussels - That Perfect Summer Dish

Yesterday's New York Time's food section had an article devoted to mussels. There's nothing quite like this shellfish. They can be cooked and served with butter or marinara sauce, dressed in white and oil or jut served with a squeeze of lemon. Not only that but they're easy cooking for a fine summer night.

Mussels can be found in both fresh and salt waters. They are a bivlave , in the same family as clams and oysters. Unlike their cousins however mussels can range from sweet to briny in taste. The shellfish been a popular dish for thousands of years . Mussel shells ahve been found in some archealogical digs (with the shells also being used for utensils for other foods as well). Nowadays they are most popular in Belgium, the Netherlands, and France where they're served with fries. The Belgians make them with a white wine and butter stock. The Irish also eat them , usually seasoned with just vinegar.

Mussels are easy to cook. You do have to clean them first to get rid of any sand or grit that have accumulated.Do this by soaking them in water for twenty minutes. This will let them breathe and expel any salt and sand. Also yank the fibers or beards off. This won't kill them. Then have another soak in clean cold water to get rid of any more residue. Simply steam afterwards in white wine for a more flavorful taste.Split the shells in half, discarding the unopened ones, Served with melted butter mixed with chopped herbs such as oregano rosemary (you could also add thyme and bay leaf if you want, depending upon your tastes).A fun summer dish is mussels served over pasta with a rich herb infused tomato sauce or even white wine. Mussels can also accompany pizza and can be dipped in the sauce as well.


Mussels are a part of summer eating. They're easy to prepare and to eat ad can be served a variety of ways. Try them for one of your summer dinners.

Below is a recipe from www.allrecipes.com and created by Corinne Hobbs.


INGREDIENTS
1 (12 ounce) package fettuccini pasta
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 (16 ounce) can diced tomatoes
1 teaspoon tomato paste
5 fresh mushrooms, chopped
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried tarragon
36 raw green-lipped mussels
1/2 cup olives (optional)
2 fresh tomatoes, chopped

DIRECTIONS
Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
Serve mussels and sauce over pasta.