Description
A quick and flavorful seafood pasta dish featuring tender mussels in a white wine and garlic sauce, served over a bed of spaghetti or linguine.
Ingredients
- 12 ounces spaghetti or linguine
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1 cup cherry tomatoes, halved
- 1 cup vegetable or chicken broth
- 2 tablespoons butter
- 1/4 cup fresh parsley, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- juice of 1 lemon
- 2 pounds fresh mussels, cleaned and debearded
For the Pasta:
Instructions
- Cook the Pasta: Boil pasta in salted water, then drain and set aside.
- Prepare the Sauce: Sauté garlic and red pepper flakes in olive oil. Add wine, tomatoes, broth, salt, and pepper. Simmer.
- Cook the Mussels: Add mussels to the sauce, cover, and cook until they open.
- Finish the Dish: Stir in butter, parsley, and lemon juice. Toss in cooked pasta.
- Serve: Garnish with parsley and serve with crusty bread.
Notes
- For a creamier version, add heavy cream after the mussels open.
- Discard any mussels that do not open after cooking.
- This dish pairs well with a crisp white wine.
