An image showing spaghetti with mussels in a tomato sauce on a white bowl, with a utensil behind the pasta, and the white bowl is on a silver tray.

Spaghetti with Mussels in Tomato Sauce

 

An image showing a white plate of spaghetti with mussels and tomato sauce.

 

Spaghetti with Mussels – a Seafood Delight for a Pasta Fan

 

Once I became more confident with mussels (please see my earlier post), I decided to cook them with one of my favourite ingredients – pasta. The preparation of this recipe was not too difficult, but the final result looked impressive: as if I had spent hours in the kitchen preparing this Spaghetti with Mussels.

In truth, this meal can be finished in 30 minutes (excluding the mussels’ preparation), if everything is planned and organized properly. Once the mussels are ready to use, you should start cooking the tomato sauce. While the sauce thickens, you steam the mussels and cook the spaghetti. Then it is just a question of finishing the sauce and mixing everything together. And with that little to medium effort, you end up with a stunning and delicious meal.

 



 

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Spaghetti with Mussels in Tomato Sauce
Delicious seafood spaghetti with mussels in a tomato and wine sauce.
An image showing spaghetti with mussels in a tomato sauce on a white bowl, with a utensil behind the pasta, and the white bowl is on a silver tray.
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
An image showing spaghetti with mussels in a tomato sauce on a white bowl, with a utensil behind the pasta, and the white bowl is on a silver tray.
Instructions
  1. Clean the mussels (instructions in the notes).
  2. On a medium heat warm up the olive oil, add the chopped garlic and fry for 30 seconds, add the tomatoes and cook everything for 10 minutes. If you are using whole tomatoes (I prefer them to the chopped ones), you can simply mash them with a fork while they are cooking.
  3. Put the wine and the mussels to a big pot, cover with a tight lid and steam them on a high heat for 5 minutes shaking vigorously every now and then.
  4. With a slotted spoon transfer the mussels to a big bowl and keep them warm.
  5. Strain the mussels’ cooking liquid through a very fine sieve (you want to eliminate any sand and grit) and add 200 ml of it to the cooking tomatoes to provide extra taste; continue cooking the tomato sauce for approx. 10 minutes till it thickens.
  6. In the meantime cook the spaghetti al dente in salted water as per your packet instruction and then drain.
  7. Add the seasoning and chopped parsley to the tomato sauce, and in a big bowl or pot mix with the spaghetti and mussels. If the dish is too dry, you may add a bit of the leftover mussels’ cooking liquid.
Recipe Notes

The recipe was adapted from “The New Fish Cooking Encyclopedia” by Kate Whiteman

Instructions how to clean mussels:

  1. Rinse them very well in cold water.
  2. Take a mussel: if it is damaged, discard it straight away and if it is open, give it a vigorous tap. If it stays open, discard.
  3. If a mussel is closed (or closes after tapping), wash it and scrape off with a knife any barnacles; remove “beard” that may be between the two shells.
  4. Repeat the above with all the mussels.
  5. Rinse all of them again.
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