Tomato Mussel Pasta

Western.Chefs's picture

Jan. 10, 2012


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
Grated parmesan cheese 1/3 Cup (5.33 tbs)
Chopped parsley 2 Tablespoon



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.


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.


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


10. Sprinkle with parsley and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1144Calories from Fat 521

 % Daily Value*

Total Fat 58 g89.2%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 1026 mg42.75%

Total Carbohydrates 110 g36.7%

Dietary Fiber 7 g28%

Sugars 6 g

Protein 46 g92%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet