Learn how to make your own pasta with mussels with simple ingredients. It's the perfect meal to make for a special weeknight dinner. This pasta dish may look fancy but it's actually so easy to put together and at a fraction of what you'd pay at a seafood restaurant.
If you are craving for seafood you should definitely give this pasta with mussels and marinara sauce a try.
This spaghetti noodles are loaded with fresh mussels and a flavorful marinara sauce. It tastes as good as or even better than restaurant food.
About This Pasta with Mussels Recipe:
Making your own seafood pasta doesn't require expensive ingredients or a high level cooking skill.
However, it's important to use the freshest, highest-quality mussels available and cook the shellfish throughly to prevent a food borne illness.
This seafood recipe requires multiple steps but is very easy to follow, and can be done in about 45 minutes from preparation to cooking time.
Mussels are a delicious and inexpensive protein alternative to other seafood.
Protein plays many important roles in your health. It can build muscle, boost the immune system and strengthening bone. You can learn more about the potential health benefits here.
Here's a good tutorial on how to cook mussels.
Mussels can be prepared and served in many ways. They are also great as a main dish or appetizer.
The Ingredients for Mussels Pasta:
To make this seafood pasta, you will need fresh mussels, garlic, shallots, dry white wine, diced tomatoes, anchovies fillet, thyme, basil, and saffron (optional).
Anchovies fillets: These tiny, silvery fish come from the Mediterranean. They are usually sold in jars or cans, very salty, and oily. Preserved anchovies are packed with umami-flavors that will enhances the taste of the food.
If you are not a big fan of anchovies, you can skip it.
Saffron: It's optional. You just need to use a small pinch to add flavor, aroma, and color to the dish.
Now, let's talk about the preparation and cooking process:
Step 1. Clean the Mussels Before Cooking
- Soak the mussels in cold salt water for 15 minutes. After 15 minutes, if any mussels float, you need to throw them away because they are dead.
- If any mussels are open, do a quick "tap" test. Tap the shells, if the mussel doesn't close, just throw it away.
- Scrub the mussels with a stiff brush, de-beard, then rinse well.
Here's a good tutorial on how to cook mussels.
Step 2. Mince the Garlic and Shallots
How to Cook the Mussels with Pasta:
Step 1. Make Your Own Homemade Seafood Stock
- In a large stock pot, bring dry white wine, shallots, and garlic to a boil. Add mussels, cover the pot, and cook for about 4 minutes or until they open up.
- Transfer the cooked mussels into a plate. Discard unopened mussels.
- Strain the mussels broth and reserve about 1 cup of stock to make marinara sauce.
Step 2. Cook the Spaghetti or Linguine until Al Dente
In a large pot. Bring three quarts of water and 1 tablespoon of salt to a boil. Add pasta and cook until al dente.
Step 3. Make Your Own Marinara Sauce
While you're waiting for the pasta, cook the sauce.
- In a large dutch oven or pot, heat oil over medium heat. Cook garlic just until fragrant. Add thyme, dried basil, and minced anchovies. Cook for 30-45 seconds.
- Add diced tomatoes into the pot. Increase the temperature to medium-high heat. Cook and keep stirring for about 5 minutes or until the tomatoes have cooked down and slightly thickened.
- Add 1 cup of mussels broth, bring to a boil then reduce the heat and simmer. Adjust the seasoning with salt, black pepper, and a pinch of sugar if needed.
- Add the cooked pasta and mussels back into the pot. Cook just until warm. Remove from the heat and serve.
FAQ and Cooking Tips:
You need to soak the mussels in cold water for 15-20 minutes. Change the water twice if needed. This process encourages mussels to force out any sand or debris inside the hard shells.
Cooked mussels should never be allowed to sit at room temperature for more than 2 hours.
Yes, it is. When reheating cooked mussels, be sure they reach 165° F as measured with a food thermometer.
First, let the pasta and mussels cool down to room temperature, no longer than two hours. Cover leftovers, wrap them in airtight packaging to retain moisture and to keep the bacteria out.
Properly stored, cooked shellfish can be kept for up to 2 days in the fridge or up to 3 months in the freezer.
Check Out More Seafood Recipes:
- Easy Bouillabaisse (French Fish Stew)
- Canned Clam Pasta
- Squid Pasta with Marinara Sauce
- Fish Chowder
- Canned Tuna Pasta
- Fish Soup
- Sweet and Sour Fish
- Steamed mussels with chorizo
- Instant Pot Mussels in White Wine Sauce
Pasta with Mussels
- 2 pounds fresh mussels
- 2 tbsp minced garlic
- ¼ cup minced shallots
- 1½ cups dry white wine
- 2 tbsp olive oil
- 2 garlic cloves, (thinly sliced)
- 6 anchovies fillets, (rinsed, drained, and chopped)
- 28 oz diced tomatoes
- 3 thyme sprigs
- 1 tsp dried basil
- a pinch of saffron , (optional)
- ¾ pound dried pasta , (spaghetti or linguine)
- Soak mussels in cold salt water (3 cups + ¼ cup salt) for about 15 minutes. Discard open mussels, scrub the shells, de-beard, and rinse until the water runs clear.
- In a pot, bring dry white wine, shallots, and garlic to a boil. Add mussels, cover the pot, and cook for 4 minutes or until they open up.Transfer the cooked mussels into a plate. Discard unopened mussels. Strain the mussels broth and reserve about a cup of it for marinara sauce.
- In a large pot. Bring three quarts of water and 1 tablespoon of salt to a boil. Add pasta and cook until al dente.
- While you're waiting, heat oil in pot over medium heat. Cook garlic just until fragrant. Add thyme, dried basil, and minced anchovies. Cook for 30 seconds.
- Add diced tomatoes into the pot. Increase the heat, cook and keep stirring for 4-5 minutes. Add 1 cup of mussels broth, bring to a boil then reduce the heat to simmer until the sauce is thickened (enough to cover the pasta and mussels). Adjust the seasoning with salt, black pepper, and a pinch of sugar if needed.
- Add the mussels and pasta into the pot. Cook just until warm. Remove from the heat and serve.