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Tomato Mussel Pasta

Western.Chefs's picture
Ingredients
  Medium mussels 2 Pound (2 Dozens)
  Olive oil/Salad oil 3⁄4 Cup (12 tbs)
  Green onions 4 Large, chopped
  Fresh mushrooms 1⁄4 Pound, sliced to make 3/4 cup
  Fresh plum tomatoes 2 Pound, seeded and chopped to make 4 cups
  Chopped fresh basil leaves 1⁄2 Cup (8 tbs)
  Calamata olives/Other ripe olives 1⁄2 Cup (8 tbs), pitted and quartered
  Garlic cloves 3 Medium, minced
  Red pepper flakes 1⁄8 Teaspoon, crushed
  Freshly ground black pepper 1⁄8 Teaspoon
  Mafalde/Mini-lasagne pasta 1 Pound (1 Package)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Chopped parsley 2 Tablespoon
Directions

GETTING READY
To prepare the mussels :
1. Check mussels, discarding any that are not tightly closed and scrub well under cold running water to remove sand and seaweed.
2. With a sharp knife, trim off the beards around edges.
3. Soak for 1 to 2 hours in cold water.
4. Lift mussels from water and place in colander.
5. Rinse with cold water and drain.

MAKING
6. In large skillet, heat oil and saute onions over medium heat, saute onions and mushrooms until onions are soft.
7. Add mussels, tomatoes, basil, olives, garlic and red and black peppers and cook with cover for 5 minutes until mussels open.
8. Cook pasta as package label directs, drain and place in large serving bowl.

FINALIZING
9. Toss pasta with mussels in tomato sauce and cheese.

SERVING
10. Sprinkle with parsley and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Tomato
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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