Ingredients
- 1 lb clean mussels (scrubbed and debearded)
- 8 oz pasta (spaghetti, linguine, or fettuccine is suitable)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 brown onion
- 1/2 tsp red pepper flakes (optional, for a little heat)
- 1 can (14 oz) crushed tomatoes (or marinara sauce if preferred)
- 1/2 cup dry white wine
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Fresh basil leaves, for garnish (optional)
Instructions:
1. Prepare the Mussels:
-
- Rinse the mussels under cold water, scrubbing the shells, and discard any open ones that don’t close when tapped.
2. Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
3. Make the Marinara Sauce:
- In a large skillet, heat the olive oil over medium heat.
- Add the diced onion, garlic and red pepper flakes, and sauté until fragrant, about 1–2 minutes.
- Pour in the crushed tomatoes and white wine, stirring to combine.
- Season with salt and black pepper.
- Let the sauce simmer for 10–15 minutes until it thickens slightly and the flavours meld.
4. Add the Mussels:
- Add the mussels to the skillet, cover, and cook for 5–7 minutes, shaking the pan occasionally. The mussels are done once they have all opened.
- It is important to discard any that remain closed.
5. Combine with Pasta:
- Add the cooked pasta to the skillet, tossing it with the marinara sauce and mussels. Adjust seasoning if necessary and sprinkle with fresh parsley.
6. Serve:
- Garnish with fresh basil leaves, if desired, and serve immediately with crusty bread to soak up the sauce.
