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.
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
How to Make It
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.
The sauce separated into vegetables/seafood and water. On the plate the pasta was swimming in water and had to be drained off -- but that left no sauce. Fortunately I had a jar of pasta sauce, which I warmed up and added after draining off all that excess water. After that, it was great and worthy of more stars. Also, we added calamari and, like the other reviews, spiced it with red pepper flakes.
Made to direction except we used about 1/4tsp cayenne & some fresh oregano in the sauce because we had it on hand & petite diced tomato rather than whole. Bright, fresh flavors, very good. Appetizer was CL's smoked-cheddar mushrooms.
Deelish...but of course, I tweaked it. (sorry) Used one bag (2 lbs) of mussels and less pasta, since just for two, and correspondingly less onion, garlic, red peppers, etc.
Used cayenne and red pepper flakes, cuz we like it spicy!
It's August, so used garden tomatoes and added a glug of clam juice and a tablespoon of sugar for some more umami...
It was awesome, really. Toasted some french bread slices on the grill to sop up the extra sauce. YUM.
Don't omit the fresh parsley--it adds the perfect balance of flavor!
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