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!
Ingredients
Method
- 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.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.
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