Ziti With Mussels and Broccoli

• 2 pounds mussel, beards and barnacles removed, washed and drained well
• 1 bay leaf
• 4 cloves
• 1 bunch broccoli, about 3/4 pound
• 3/4 pound Salt
• 3/4 pound ziti
• 4 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• 2 cups canned crushed tomatoes
• 3 tablespoons tomato paste
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried
• 1 small jalapeno pepper, chopped,
• Freshly ground pepper to taste
• 2 tablespoons butter

1. Place the mussels in a saucepan with the bay leaf and cloves.
2. Cover tightly and cook over high heat, shaking the pan occasionally, about 3 minutes or until all the mussels are opened.
3. Remove the mussels with a slotted spoon and set aside to cool.
4. Reserve the broth from the mussels, and strain.
5. When the mussels are cool enough to handle, remove the meat and discard the shells.
6. Cut the broccoli into florets by removing the stems, then peel and cut the stems into bite-size pieces.
7. Drop the broccoli into boiling salted water to cover and when the water returns to a boil, cook exactly 1 minute.
8. Scoop out the broccoli and let the water return to a boil.
9. Add the ziti to the boiling water, stir and cook about 9 minutes, or to the desired degree of doneness.
10. Do not overcook.
11. Drain.
12. Meanwhile, heat the oil in a large skillet.
13. Add the garlic and cook briefly, but do not brown.
14. Add the tomatoes, tomato paste, the reserved mussel cooking liquid, oregano, jalapeno pepper, salt and pepper.
15. Bring to a boil and simmer 5 minutes.
16. Add the drained ziti and cook, stirring, for 2 minutes.
17. Add the mussels, the broccoli and butter.
18. Toss and serve.

mussel, bay leaf, cloves, broccoli, salt, olive oil, garlic, tomatoes, tomato paste, fresh oregano, jalapeno pepper, freshly ground pepper, butter

Taken from cooking.nytimes.com/recipes/4631 (may not work)