Pasta with Mussels Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Additional Time
5 mins
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Total Time
40 mins
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Servings
2
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Calories
793 kcal
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Course
Main Course
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Cuisine
Italian
Pasta with Mussels Recipe
Description
Pasta with Mussels Recipe features live mussels gently cooked until they open, releasing their briny flavor into the dish. The sauce is built by sautéing garlic, anchovy, and chopped black olives in butter and olive oil, then adding tomato puree to enrich the base. Spaghetti is cooked separately and combined with the mussels and sauce for a harmonious blend of seafood and tomato flavors. The black olives and anchovy add depth and umami, while fresh parsley brings a touch of brightness. This dish offers a pleasant contrast between the tender mussels and the firm pasta.
The cooking method starts with cleaning and opening the mussels through steaming, discarding any unopened shells to ensure freshness. The sauce complements the shellfish with buttery richness and savory components, finished with tomato’s acidity to balance the dish. The recipe suggests reserving a few mussels in shells for presentation.
This pasta is suitable for a main course seafood dinner and can be paired with a simple green salad or crusty bread to soak up the sauce. It provides a sophisticated but manageable seafood meal at home.
Ingredients
- 1 lb mussel live
- 3 Tbsp extra virgin olive oil divided
- 2 Tbsp butter
- 1 large clove garlic
- 1 small anchovy
- ½ cup black olives measured then chopped
- 2 tsp parsley chopped, fresh
- ¾ cup tomato puree (passata)
- 6 oz spaghetti or other long shape like bucatini, linguini
- ⅛ tsp salt to taste, sea salt
- ⅛ tsp black pepper to taste
Instructions
Prepare the Mussels:
- Scrub the mussels under cold, running water and remove the beards (pull towards the back of the mussel).
- If any are open, tap them sharply, and if they close, they are fine. If they do not close, discard them.
Cook the Mussels:
- Place two tablespoonfuls of oil in a sauté pan over high heat. Add the mussels, cover, then cook for about 4 to 5 minutes.
- While they cook, shake the pan from time to time until the mussels open.
- Remove the mussels with a slotted spoon and place in a bowl (discard any that did not open). Reserve a few mussels in their shells for serving, and remove the rest from their shells. Use an empty shell like tongs to pluck the mussels out. Set aside both bowls of mussels.
Prepare the Mussel Pasta Sauce:
- Melt the butter and one tablespoon of extra virgin olive oil in a sauté pan over medium heat, then add the garlic, black olives, anchovy and parsley.
- Increase the heat, then add the tomato sauce and two tablespoonfuls of water, salt and pepper.
- Reduce the heat and simmer for 15 to 20 minutes. Meanwhile...
Cook the Pasta:
- Add the pasta to salted water that is at a rolling boil.
- Cook according to the directions on the package (to al dente).
Serve the Mussel Pasta:
- When the pasta is ready, toss the shelled mussels into the sauce. Taste the tomato base and add seasoning as needed.
- Then add the pasta using a fork (don't drain the pasta, just take it from the water and place directly into the sauce).
- Toss the spaghetti and sauce gently and if too dry, add some of the pasta water. Place in a serving bowl to serve, or directly into dishes then add the reserved mussels in their shells on top.
- Serve immediately.
Notes
- Discard any mussels that remain closed after cooking as they may not be safe to eat.
- Black olives can be omitted if preferred without affecting the core flavor significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 793 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 793kcal | 40% |
| Carbohydrates | 78g | 26% |
| Protein | 27g | 54% |
| Fat | 42g | 65% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 64mg | 21% |
| Sodium | 1128mg | 47% |
| Potassium | 1025mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 1179IU | 24% |
| Vitamin C | 20mg | 22% |
| Calcium | 93mg | 9% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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