Pasta with mussels in tomato sauce
Mussels steamed in white wine with onion, garlic and chilli, their liquor cooked down with tomatoes into a simple sauce and tossed with wholewheat spaghetti and parsley. Serve with the mussels in their shells and lemon. With tinned mussels it is even quicker.
- 30 minTime
- 25 minHands-on
- 4Portions
- ≈ 46 krper portion
- 520kcal per portion
Ingredients for 4 portions
- 1.5 kgFresh mussels
- 1Yellow onion
- 3 clovesGarlic
- 1Chili, red
- 2 tbspOlive oil
- 300 gWholewheat pasta, spaghetti or linguine
- 1 ½ dlWhite wine, dry
- 400 gCrushed tomatoes
- 250 gCherry tomato
- 1 dlParsley, chopped
- 1Lemon, in wedges
- to tasteSalt
- to tasteBlack pepper
Method
- Put a large pan of lightly salted water on for the pasta. Rinse and scrub the mussels, pull off the beards and throw away any that are broken or that don't close when you tap them.
- Chop the onion, garlic and chilli. Soften them in the oil in a large pan over medium heat for 3 minutes, without letting them colour.
- Cook the pasta according to the packet instructions, about 10 minutes.
- Pour the wine into the pan with the onion and bring to the boil. Add the mussels, cover and steam for 4–5 minutes, until they have opened. Lift them out with a slotted spoon and throw away any that stayed closed.
- Add the crushed tomatoes and halved cherry tomatoes to the mussel liquor and boil briskly for 5 minutes to reduce. Season with salt and pepper.
- Drain the pasta and toss it with the tomato sauce, mussels and parsley. Serve with lemon wedges.
The cost is estimated from Swedish grocery prices.
