Lee Harrelson
Prep Time
37 Mins
Yield
4 servings (serving size: 9 mussels, about 1 cup pasta, and about 2 teaspoons parsley)

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.

How to Make It

Step 1

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

Step 2

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.

Ratings & Reviews

Andrea8430's Review

Shariren
June 17, 2014
DELISH!!! And easy!! Yum yum yum!!

JimMarltonNJ's Review

carolfitz
March 10, 2012
My wife enjoyed this, the only seafood I don't care for is mussels, so I enjoyed the pasta & sauce

IrisPallida's Review

Andrea8430
February 29, 2012
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.

carolfitz's Review

auntjane
February 19, 2012
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.

Shariren's Review

JimMarltonNJ
November 16, 2011
This was really good. We used whole grain linguini instead of angel hair and less mussels as it was only for 2 people.

auntjane's Review

IrisPallida
August 10, 2011
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!