Mussels and Penne Without Tomatoes

About this recipe

Savor the delightful combination of mussels and penne pasta in this simple and elegant dish that skips the tomatoes. Perfect for seafood lovers seeking a Mediterranean-inspired dinner that's quick to prepare and full of flavor.

Ingredients

• 1 pound fresh mussels, cleaned and debearded
• 8 ounces penne pasta
• 2 tablespoons olive oil
• 4 cloves garlic, finely minced
• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 1/4 cup fresh parsley, chopped
• 1/4 teaspoon red pepper flakes
• Salt and freshly ground black pepper to taste
• Lemon wedges for serving (optional)

Directions

1. 1

   Scrub and de-beard the mussels under cold running water, discarding any that remain open.

2. 2

   Cook the penne pasta in salted boiling water until al dente. Drain and set aside.

3. 3

   In a large skillet, heat olive oil over medium heat. Sauté garlic for 1-2 minutes until fragrant.

4. 4

   Add mussels, white wine, and chicken broth to the skillet. Cover and cook for 5-7 minutes until the mussels open.

5. 5

   Remove unopened mussels and discard.

6. 6

   Toss in the cooked penne, parsley, and red pepper flakes. Season with salt and pepper.

7. 7

   Cook for an additional 2-3 minutes, stirring gently to combine flavors.

8. 8

   Serve hot with lemon wedges on the side.