Time
35 min
Serving
6 persons
Calories
310
A tomato sauce recipe for mussels is great if you don't like the usual wine recipes (like me!). There is no salt or butter. Here's a tip to make sure mussels are fresh: tap the opening of the mussel on a hard surface, if the shell closes you've got yourself some nice fresh mussels!
Ingredients
- fettuccini pasta: 1 pack (12 ounce pack)
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- tomatoes: 1 can (16 ounce can, diced)
- tomato paste: 1 tsp
- mushrooms: 5 piece (chopped, fresh)
- basil: 1 tsp (dried)
- oregano: 0.5 tsp (dried)
- tarragon: 1 tsp (dried)
- raw green-lipped mussels: 36 piece
- olives: 0.5 cup (optional)
- tomatoes: 2 piece (chopped, fresh)
Metric Conversion
Stages of cooking
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Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
-
Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
-
Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
-
Serve mussels and sauce over pasta.
