Mussels and Pasta without Tomatoes

About this recipe

Delight in this savory mussels and pasta dish, crafted without tomatoes for a unique twist. Fresh mussels are combined with a white wine and garlic sauce, delivering a robust seafood flavor that pairs perfectly with al dente pasta. Ideal for seafood enthusiasts looking to explore new culinary avenues.

Ingredients

• 1 pound fresh mussels
• 8 ounces linguine or spaghetti
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup chicken or vegetable broth
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste

Directions

1. 1

   Scrub mussels under cold water and remove any beards. Discard any open mussels.

2. 2

   Cook the pasta until al dente. Drain and set aside.

3. 3

   Heat olive oil in a large skillet over medium heat. Sauté minced garlic until fragrant.

4. 4

   Pour in white wine; simmer for 2 minutes to evaporate alcohol.

5. 5

   Add broth, parsley, and red pepper flakes. Season with salt and pepper.

6. 6

   Add mussels to the skillet, cover, and cook until shells open, about 5-7 minutes.

7. 7

   Discard any unopened mussels.

8. 8

   Mix in the cooked pasta, tossing to coat with the sauce.

9. 9

   Serve garnished with parsley if desired.