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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