Angel Hair Pasta with Mussels and Red Pepper Sauce

Angel Hair Pasta with Mussels and Red Pepper SauceRecipe
Lee Harrelson
This simple dinner of angel hair pasta with mussels is a delicious way to enjoy fresh seafood.  Sweet red peppers help balance the naturally salty mussels and the slightly acidic tomatoes.


4 servings (serving size: 9 mussels, about 1 cup pasta, and about 2 teaspoons parsley)

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Recipe Time

Prep: 37 Minutes

Nutritional Information

Calories 372
Caloriesfromfat 18 %
Fat 7.4 g
Satfat 1 g
Monofat 2.6 g
Polyfat 1.3 g
Protein 24.9 g
Carbohydrate 46.9 g
Fiber 4.5 g
Cholesterol 40 mg
Iron 8.7 mg
Sodium 809 mg
Calcium 85 mg


8 ounces uncooked angel hair pasta
2 teaspoons olive oil
1/3 cup diced onion
1 garlic clove, minced
2 cups diced red bell pepper (about 2 medium)
1/2 teaspoon salt
Dash of ground red pepper
1 (14.5-ounce) can whole tomatoes, undrained and chopped
1/2 cup white wine
36 mussels (about 3 pounds), scrubbed and debearded
3 tablespoons chopped fresh parsley


Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

Heat oil in a large saucepan over medium-high heat. Add the onion and garlic; sauté 5 minutes or until tender. Add bell pepper, salt, and ground red pepper; sauté 2 minutes. Add tomatoes and wine; bring to a boil. Reduce heat to low, and simmer 10 minutes. Add mussels, and increase heat to medium. Cover and simmer for 7 minutes or until shells open. Discard any unopened shells. Serve mussel mixture over pasta; sprinkle with parsley.