There’s something special about mussels. They carry the taste of the sea and really bring out freshness in every bite. My mussel pasta recipe is honestly one of the most beautiful pasta dishes I’ve ever created and I have to admit, I never thought mussels would make it into my top three favorite meals, but this dish really changed my mind.
For this recipe, I was able to source beautiful mussels from Australia’s east coast. They are fresh, plump, and incredibly tender. As I always say, fresh ingredients make all the difference, so try to find the best quality mussels you can and if possible, ask your fishmonger to prepare and clean the mussels for you. With just a handful of ingredients – garlic, capers, white wine, and a touch of tomato paste, the dish comes together quickly. As the mussels release their golden-red broth, your kitchen will fill with the aromas of the sea, and you’ll be plating up a pasta dish fit for a restaurant in next to no time.
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Mussel Pasta
Want Perfect Mussels? Keep the Lid On
Cooking the mussels with the lid on to trap all those delicate aromas and create steam, so they stay moist and tender. Once the shells open, that’s when you know they’re ready.
For an Extra Kick
If you enjoy chili, add it right at the last second of cooking before serving the pasta. This way it keeps its kick without overpowering the dish. In fact, you can go for fresh, chili oil or even dry, whatever your preference is will work.
Don’t like the shells?
You can keep some mussel shells as decoration/garnish, but I prefer eating without distractions and usually remove them all. My Dad Paolo is the opposite and loves scooping out the mussel using his mouth. It’s completely up to you and also how many people you might be serving too.
Don’t Skip the Capers
Adding capers is optional, but I highly recommend at least 1–2 tablespoons. Their briny flavor really makes the whole dish come alive and that flavor combination can’t be replicated with simply some extra salt – trust me, try it!
Keep an eye on the pasta
For this recipe undercook your pasta by 2 minutes less than the package instructions as the pasta will finish cooking in the sauce with the mussels and soak up all that flavor.
How to Serve
To plate, twirl the pasta onto a flat dish for an elegant restaurant-style look. Then spoon extra mussels from the pan over the top, scatter a few capers all over and finish with a drizzle of your gorgeous mussel pasta sauce. The final touch is a sprinkle of fresh parsley, because it is the perfect herb to pair with seafood dishes.
Mussel Pasta
Print Recipe
Equipment
- Large-sized frying pan with lid
- wooden spoon
- large-sized bowl
- Kitchen paper
- Sieve
- Garlic crusher, optional
- Tongs
Ingredients
- 1 kg / 35.2 oz fresh mussels
- 300 g / 10.5 oz linguine pasta
- 3 Tbsp tomato paste
- ½ glass white wine, standard size
- 2 whole garlic cloves
- Chopped parsley
- 1 Tbsp capers, optional
- Extra Virgin Olive Oil, EVOO
- Salt & Pepper
Instructions
- Place a large frying pan on medium heat and add 1 Tbsp of EVOO and one garlic clove.
- Once it starts to heat up, add sprinkle of chopped parsley and toss in the mussels. Pour in the wine, cover with a lid, and simmer for about 5 minutes on medium-high heat or until all the shells open.
- After cooking, remove the mussels from their shells and set them aside on a plate. Discard the shells or keep some for decoration. Strain the mussel liquid by placing a sieve lined with kitchen paper over a large bowl. Pour the liquid through to filter out any grit. This golden broth will be used for the sauce so set it aside.
- Bring a large pot of water to a boil then add 1 Tbsp of sea salt and allow it to dissolve before cooking the linguine for 2 minutes less than the package instructions (for example, if it says 12 minutes, cook for 10). Stir occasionally using a wooden spoon to prevent sticking.
- In the same pan you used in step one, heat 3 Tbsp of EVOO over medium heat. Lightly crush the second garlic clove and sauté for 20–30 seconds or until it turns lightly golden. Add a dash of parsley, then stir in the tomato paste.
- Pour in a splash of the mussel broth to loosen the tomato paste, stirring it until smooth then add the remaining broth and season with salt and pepper to taste.
- Transfer the al dente linguine straight into the pan using tongs and toss well to coat in the sauce for 30 seconds. Add the mussels back in, along with a handful of chopped parsley, the capers, and a drizzle of EVOO. Continue tossing for about 2 minutes until the pasta is silky and coated in the sauce.
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
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Are You a Seafood Lover? You’ll Want to Try These Next
- PASTA VONGOLE – Spaghetti alle Vongole is all about simplicity. This dish features delicate pasta coated in a smooth clam sauce layered with garlic, parsley, and a squeeze of refreshing lemon juice.
- SEAFOOD PASTA MARINARA – Seafood Pasta Marinara is a generous mix of prawns, mussels, calamari, and clams tossed through a rich tomato sugo then finished with a hint of chili and parsley.
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