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In tomato-basil sauce
In wine sauce
With mussels and shrimps in creamy garlic sauce

Prepare a delicious dinner in almost half an hour? Just! If you use one Mediterranean recipe for this. Beautiful, tasty and completely easy to make, pasta with mussels allows you to enjoy the popular Italian dish without even leaving the confines of your own home. Shellfish mix well with pasta and various sauces and turn an ordinary home meal into a gastronomic masterpiece.

In tomato-basil sauce

Italian cuisine can be described in 3 words: simple, hearty and delicious. Even despite the unique names, most of the favorite dishes in Italy can be prepared even by those who cannot boast of perfect culinary skills.

The recipe for pasta with mussels in tomato sauce will delight all fans of Italian cuisine and seafood lovers. A fragrant, juicy and satisfying dish will become a real decoration for any table, be it a home meal, a romantic dinner or a gala feast.

Paste – 300 g;
Mussels w/m – 400 g;
Onion – 1 piece;
Garlic – 2-3 cloves;
Fresh basil – 2-3 sprigs;
Grated Parmesan – 70 g;
Olive oil – for frying;
Salt, pepper - to taste.

The main secret of the great taste of pasta with the addition of mussels, of course, lies in the sauce with which it is served. In the summer season, when market stalls abound with the freshest ripe tomatoes, the question of what to make the sauce from does not arise.

And if it’s winter outside and you can only dream about them, you can take a jar of tomatoes in your own juice or tomatoes in pieces from favorite Italian producers. By the way, Italian chefs do not shy away from using such products in their kitchens, so why not follow their example? The final taste of the finished dish depends specifically on the properties of the tomatoes.

How to cook pasta with mussels in tomato sauce:

Finely chop the onion and garlic, fry them in olive oil until golden brown. To prevent the garlic from burning, it is better to add it to the pan slightly later than the onion.
Using a sharp knife, cut the tomatoes crosswise, scald them with boiling water and remove the skin. Cut the pulp into pieces and place in a frying pan with the onion.
Simmer the tomato mixture over low heat for 10-12 minutes, then add finely chopped basil to it. 12-15 leaves will be enough. If you don’t have fresh herbs on hand, you can take dried seasoning. But in this case, you need to add it to the sauce first so that it fully reveals its own smell.
When the sauce is ready, add defrosted and washed mussels and grated Parmesan cheese.
Continue cooking for another 5 minutes over medium heat, stirring occasionally.
At the same time, throw the pasta into boiling water and boil it until almost done, then carefully transfer it to the frying pan and let it soak in the sauce.

Serve pasta with tomato-basil sauce and mussels, as in the photo, in wide plates, garnishing the dish with a couple of fresh basil leaves. If spaghetti was chosen for production, then eat it as follows: first, prick the clam, then twist the pasta onto a fork. The skein should be made small, otherwise it will be difficult to put it into the mouth. It is recommended to pair snow-white dry or young reddish wine with seafood sauce.

In wine sauce

Pasta with seafood can easily be classified as a dish from the “tasty and fast” group. To prepare a wonderful dinner, you won’t need a huge amount of ingredients or a lot of time. Pasta with mussels in a sauce made from new tomatoes and snow-white wine will be appreciated by all seafood lovers and true fans of Italian cuisine.

Spaghetti – 1 package;
Frozen mussels – 400 g;
Dry snow-white wine – 100 ml;
Tomatoes – 3 pcs;
Onion – 1 piece;
Garlic – 4 cloves;
Butter – 1 tbsp.
Olive oil – for frying;
Parsley - a bunch;
Basil – ½ tsp;
Oregano – ½ tsp;
Large sea salt - to taste;
Ground dark pepper - to taste.

In Italy there is a “formula for cooking pasta”, according to which one serving of pasta (100 g) requires 1 liter of water and 10 g of salt. And, of course, the real pasta is cooked until al dente, i.e. remains slightly undercooked.

Thaw the mussels by leaving them in the refrigerator for some time.
Make cross-shaped cuts on the tomatoes, scald them with boiling water and remove the skin.
Place the pulp in a blender bowl, add dried basil and oregano and puree.
Peel the onion and cut into small cubes. Crush the peeled garlic cloves with the flat side of a knife.
In perfectly heated olive oil, fry the onion and garlic for 5 minutes, then add tomato puree to the pan.
Mix with a wooden spatula, simmer for 3-5 minutes, then pour wine into the ingredients, add salt and pepper, add a little more dried basil if desired, and simmer the sauce over low heat for 10 minutes.
Place mussels in the sauce and wait until it thickens.
A few minutes before the end of cooking, add a little butter and chopped herbs to the sauce.
It is better that the sauce and pasta are ready immediately, so in parallel you should boil the spaghetti, following the instructions on the package.
After draining the excess liquid, place the pasta on plates and top with tomato-wine sauce and mussels.

With mussels and shrimps in creamy garlic sauce

By changing just a few ingredients, we get a new original dish. The best taste and wonderful appearance of pasta with shrimp and mussels in a creamy sauce will allow it to decorate not only an everyday meal, but also a table set for the arrival of guests.

Paste – 400 g;
Selected premium mussels – 300 g;
Peeled shrimp – 250 g
Snow-white semi-sweet wine – 150 ml;
Cream 10% – 100 ml;
Butter – 50 g;
Medium-sized onion – 1 piece;
Lemon – 1 piece;
Garlic – 5-6 cloves;
Parsley – 80 g;
Salt, pepper, oregano - to taste.

All ingredients of creamy garlic sauce with mussels have a catchy and pronounced taste. But at the same time, they do not interrupt, but only harmoniously complement each other, creating an “impeccable bouquet.” A semi-sweet snow-white wine emphasizes the delicacy of the creamy sauce, while lemon zest and garlic fill the dish with special notes. Pasta with shrimp and mussels is a real delicacy that will leave even the most demanding gourmets in ecstasy.

Finely chop the onion, garlic and parsley.
Using a grater, extract the lemon zest.
Wash defrosted mussels under running water to remove sand and aquatic plants.
Heat the butter and sauté the chopped onion, garlic and parsley in it.
Pour in the wine and add the mussels, and after a few minutes the peeled shrimp, stir and let the sauce sit for 7-8 minutes over medium heat, without bringing it to a boil. To prevent the mussels from turning out rubbery, it is not allowed to cook them for a long time. And since the product is already on sale boiled and frozen, the indicated time is completely sufficient for its production.
Finally, pour the cream, lemon zest into the sauce, add salt, pepper and oregano. Stir the contents of the frying pan and simmer over low heat for 2-3 minutes.
Boil the pasta according to the instructions on the package. Place it in a colander and drain the water, then place it on plates and top with creamy garlic sauce with shrimp and mussels.

A basic seafood pasta recipe makes a delicious base for cooking tests. Mussels and shrimp can be supplemented with other “seafood”, and you can also vary the bouquet of spices to make a creamy garlic sauce, using nutmeg, rosemary, basil, tarragon, etc., beloved by Italian chefs.

Pasta with mussels

Recipes: 10

spaghetti (with cuttlefish ink) 150 g.
seafood: - black tiger shrimp,
raw, headless, in shell 15 pcs.
(350 g frozen)
- mussels 250 g (frozen mussel meat
without shells)

TANCHITTA

December 11, 2013, 01:10

500 g. spaghetti (preferably made from hard wheat)
500 g. (1 pack) frozen seafood (shrimp, mussels, squid, scallops..)
2 tbsp. olive oil
1 onion
2 cloves of garlic
Thai hot seasoning for a pinch of seafood (optional)

princess of spices

March 28, 2013, 6:52 pm

1 spaghetti-200 gr.
2 mussels-100 gr.
3 bows - 1 pc.
4 garlic-3 cloves.
5 celery - 2 stalks.
6 chopped tomatoes - 1 tbsp.

Tatiana

March 20, 2012, 10:40 pm

smoked mussels 1 can 85 gr.
capers 1-2 tsp.
olives 5-6 pcs.
juice of 1 lemon (not a huge one) + or – .
chili 1 tsp.
(mine is not very spicy) or 1 small fresh pod. olive oil 3-4 tbsp.

irusik-88

February 13, 2011, 21:30

pasta (I use fusillini No. 5 de cecco) - 200 gr.
salmon 1 steak (I have salmon)
fresh green beans (fresh frozen) - 200 g
fresh peeled mussels (fresh frozen) 200 g.
for steak marinade:
vanilla bean bourbon - 1 stick

Zhenya

10 February 2011, 21:57

mussels - 500 g
spaghetti - 300-400 g
cream (any fat content, but the fattier the better.) - 250 ml.
tomato - 2 pcs
garlic (a couple of cloves)
basil (dried)

I am Venus

10 September 2010, 21:34

fresh mussels – 1 kg, 28 pcs.
spaghetti – 150 gr.
I have “stella” No. 10, 6′-8′ olive oil - about half a tbsp.
I used “gusto fruttato extra virgin olive oil” garlic – a few cloves
snow-white wine – 0.5-1 tbsp.
I had homemade sea water - about 1 liter

Mussel dishes, Pasta

Recipes for dough products → Pasta

Mussel dishes

Do you love Italian cuisine? Make pasta with mussels for lunch.

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Spaghetti with mussels can be easily prepared for dinner or lunch.

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Seafood - squid, shrimp, mussels, pieces of fish - are mixed with tomato sauce. And tomato sauce is made from tomatoes with carrots, onions, garlic and snow-white wine.

Pasta is served with mussel and tomato sauce.

Introducing a recipe for making amazing seafood pasta in creamy cheese sauce! Even a child can handle its production! I am not kidding. Even if you don't know how to cook at all, just do everything exactly according to this recipe, and you will get a good result, I guarantee!

We present to your attention the usual method for making spaghetti with seafood. This recipe is used to prepare pasta with shrimp and mussels.

A savory pasta with turnip tops that tastes like the sea. Fast, special and useful!

A delicious recipe for making pasta with mussels in tomato sauce with snow-white wine. Mussels are cooked in their shells.

Small pasta served with fish, shrimp and mussels sauce.

Fettuccine with squid, shrimp, mussels.

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Pasta with mussels - 4 recipes that are simply delicious

Italian cuisine is characterized by only 3 words: simple, tasty, satisfying.

The recipe for pasta with mussels in creamy sauce is simple and immediately unique. And you can prepare it very quickly and without much difficulty. By changing just a couple of ingredients, we get a new original dish.

All you need for success in cooking is your favorite pasta and excellent mussels.

In creamy sauce

Pasta 300 gr
Peeled frozen mussels 300 gr
Tomato 2 pcs
Garlic 2 cloves
Cream with a fat content of at least 20% 250 ml
Olive oil 2 tbsp
Sea salt, dark pepper, dried basil - to taste.

IMPORTANT: It is best to have the sauce and pasta ready right away. Then the dish will turn out perfect.

Serve on plates, perfectly arranging the mussels as shown in the photo, and serve.

A fascinating version of spaghetti with mussels in a creamy sauce can be made if you cook it with butter, which is used instead of heavy cream. The calorie content of the dish will increase.

TIP: Real Italian pasta should be slightly undercooked - al dente. Formula for cooking pasta for one serving: 1000-100-10 (1000 g water – 100 g pasta – 10 g salt).

In garlic sauce

Paste – 300 g;
Mussels – 400 g;
Cream of any fat content – 250 ml;
Onion – 1 pc.;
Garlic – 3 cloves;
Olive oil – 2 tablespoons;
Butter – 50 g;
Salt, dark pepper, herbs to taste.

KBJU per 100 g: calories - 230, protein - 6.7, fats - 13, carbohydrates - 21.

Making time (before cooking): no.

Cooking time: 20 min.

Number of servings: 3

TIP: New shellfish should be washed under running water, then soaked for about half an hour to remove small grains of sand, and washed again under running water.

Boil the spaghetti in salted water until al dente.
Immediately heat a frying pan with olive oil over the fire, add finely chopped onion and previously defrosted mussels, fry for 3-4 minutes until the onion becomes transparent.
Add a piece of butter and crushed garlic.
Pour in the cream, evaporate for 10 minutes, stirring.
Salt, add dried basil, oregano.
Serve the finished pasta with garlic sauce and mussels.

FACT: No cheese is used to make spaghetti with mussels. It is better to take cream or butter. But seafood goes well with snow-white wine.

In tomato sauce

Only shelled mussels are suitable for making this option. They need to be defrosted in advance.

Ingredients:

pasta – 300 g;
mussels in shells – 500 g;
snow-white dry wine – 50 ml;
medium tomatoes - 3 pieces;
garlic – 1 clove;
greenish basil – 3 sprigs;
olive oil – 2 tablespoons;
balsamic vinegar - 1 tablespoon;
sea salt, dark ground pepper, dried Italian herbs - to taste.

Making time (before cooking): 3 minutes.

Cooking time: 15 minutes.

Number of servings: 3

Step by step recipe:

Peel the tomatoes by pouring boiling water over them and cutting them crosswise. Punch the tomato pulp with a blender, add dried spices and basil. Leave the sauce to steep.

BY THE WAY: Basil is an unsurpassed “friend” with tomatoes. If it’s not the season for the freshest greens and you couldn’t get a bunch of basil, one or two teaspoons of pesto sauce can replace it.

Boil the pasta in salted water until done. 2-3 minutes before the end of cooking, remove the pan from the stove, drain the water, do not rinse the pasta. Throw in some water, about a glass. It will be needed in the future
Immediately heat the olive oil in a frying pan and fry the crushed or chopped garlic over medium heat. Make sure it doesn't burn, otherwise the dish will acquire a nasty aftertaste. When the garlic has browned slightly, which means it has given the oil all its own flavor, it can be removed because it is no longer needed.
Heat the mussels in this garlic oil over high heat. Pour in dry snow-white wine and heat to a boil again. Allow the wine to evaporate so that the alcohol vapors leave, but the wine smell remains.

TIP: Seafood should not be subjected to long-term heat treatment, otherwise it will become “rubbery”. Production time is on average 3 minutes. It’s easy to turn the mussels in their shells with tongs. This way they will warm up moderately and will not burn or stick to the pan.

Then add balsam and continue heating until it boils.
Pour in the tomato puree with herbs and carefully turn the mussels.
During this period of time the pasta should have been cooked. Send them to the frying pan. Pour in the remaining water in which they were boiled. Wait for the water to evaporate. Turn off the fire.

Place the pasta on serving plates, garnish with mussels as shown in the photo, sprinkle chopped basil and freshly ground black pepper on top.

In sour cream sauce

There are a huge number of options for how to prepare pasta with mussels; Russian housewives often choose pasta with garlic or sour cream sauce. Products that set the taste tone are always in the kitchen.

Ingredients:

Paste – 300 g;
Mussels – 400 g;
Sour cream – 100 g;
Onion – 1 pc.;
Garlic – 3 cloves;
Olive oil – 2 tablespoons;
Salt, dark pepper, herbs to taste.

KBJU per 100 g: calories - 201, protein - 7.7, fats - 7.9, carbohydrates - 24.8.

Making time (before cooking): no

Cooking time: 20 min.

Number of servings: 3

Step by step recipe:

Thaw the mussels and drain off any excess water.
Cook the pasta for 2-3 minutes less than indicated on the package, because after cooking it will be cooked in a frying pan in the sauce.
Fry chopped onions and garlic in olive or regular vegetable oil.
Add the clams and cook for 3-4 minutes, shaking the pan so they rotate but are not damaged.
Add sour cream and simmer over low heat, covered, for 10 minutes.
Place pasta, add salt and spices, stir.
In a minute the dish is ready.

Conclusion

Pasta with mussels is a good option for a romantic dinner, a home-cooked lunch, or when guests come unexpectedly.

It's quick and easy to prepare. The recipe is variable, the dish is original, immediately satisfying and can satisfy the tastes of any company.