Hungry Hunter Recipes

Mussel Marinara Pasta

In This Report

1. Ingredients
2. Method

From the Kitchen

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)

Method

Prepare the Mussels

• Rinse the mussels under cold water, scrubbing the shells, and discard any open ones that don't close when tapped.

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.

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.

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.

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.

Serve

• Garnish with fresh basil leaves, if desired, and serve immediately with crusty bread to soak up the sauce.

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