Pasta with Mussels
Rika
Learn how to make your own mussels pasta 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.
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Course Main Course
Cuisine American, Italian
Servings 4
Calories 612 kcal
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.
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.
Calories: 612kcalCarbohydrates: 83gProtein: 29gFat: 11gSaturated Fat: 2gCholesterol: 36mgSodium: 370mgPotassium: 1102mgFiber: 5gSugar: 9gVitamin A: 459IUVitamin C: 32mgCalcium: 151mgIron: 9mg