Pasta with Mussels

Pasta with mussels is a true celebration of the sea on your plate. Delicate, briny mussels pair beautifully with al dente pasta, creating a dish that is both simple and elegant. A splash of white wine, garlic, and fresh herbs enhances the natural sweetness of the mussels, while a drizzle of olive oil brings it all together. Whether enjoyed on a warm summer evening by the coast or as a comforting meal at home, this dish is a timeless classic that never fails to impress. Buon appetito!

Pasta with Mussels

Difficulty Level: Medium
Calories: 600
Cooking Time: 30 min

Ingredients:

  • 400 g Penne pasta
  • 1 kg Mussels in shells
  • 200 g Shallot or white onion
  • 6 cloves Garlic
  • 4 Tomatoes (concassé)
  • 4 tbsp Pickled capers
  • 100 ml Dry white wine
  • 50 g Butter
  • 30 ml Olive oil
  • 20 g Parsley
  • Salt
  • Pepper

Instructions:

  • Boil the pasta in salted water until al dente.
  • Take fresh tomatoes and make cross-shaped cuts on the tops.
  • Pour boiling water over the tomatoes for a couple of minutes.
  • Remove the tomatoes, cool them in cold water, and peel off the skin.
  • Cut the tomatoes into quarters, remove the seeds, and slice them into strips, then finely dice them.
  • Finely chop the shallots and garlic, then sauté them in a mix of butter and olive oil.
  • Clean the mussels, removing any algae and growths, and add them to the skillet with the onion and garlic.
  • When the mussels begin to open, add white wine, salt, pepper, capers, parsley, and the diced tomatoes.
  • Simmer for a couple of minutes, then add the pasta.
  • Serve the dish on plates.

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