Pasta with Mussels
612kcal
Ingredients
- 2 pounds fresh mussels
- 2 tablespoon minced garlic
- ¼ cup minced shallots
- 1½ cups dry white wine
Marinara Sauce:
- 2 tablespoon olive oil
- 2 garlic cloves (thinly sliced)
- 6 anchovies fillets (rinsed, drained, and chopped)
- 28 oz diced tomatoes
- 3 thyme sprigs
- 1 teaspoon dried basil
- a pinch of saffron (optional)
To Serve:
- ¾ pound dried pasta (spaghetti or linguine)
Method
- 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.
Nutrition
Calories612kcalCarbohydrates83gProtein29gFat11gSaturated Fat2gCholesterol36mgSodium370mgPotassium1102mgFiber5gSugar9gVitamin A459IUVitamin C32mgCalcium151mgIron9mg
Notes
Properly stored, cooked shellfish can be kept for up to 2 days in the fridge or up to 3 months in the freezer.
Dry white wine:
You can use any white wine that isn't sweet and with a high acidity, such as Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc.