Garlic Pasta with Mussels. If you can't find fresh mussels, you can cheat and use a vacuum pack of mussels in garlic butter sauce. Add the pasta and parsley to the pan and toss through the mussels. Ladle the pasta and any juices into bowls and serve immediately.
You can have Garlic Pasta with Mussels using 7 ingredients and 4 steps. Here is how you cook it.
Ingredients of Garlic Pasta with Mussels
- You need 1 package of PanaPesca Cooked Mussel Meat.
- It’s 1/2 of small onion diced.
- You need 12 oz. of Ronzoni Garden Delight spaghetti pasta.
- You need 2 tablespoons of chopped parsley.
- Prepare 3 tablespoons of butter.
- Prepare 3/4 of medium garden tomato, diced (remove seeds and water first).
- Prepare 1 tablespoon of chopped garlic.
The light and creamy sauce is a perfect complement to the briny mussels. Bring large pot of water to boil for pasta. Meanwhile, in a wide skillet or saucepan with lid, combine crushed garlic clove and shallot with white wine. Leave mussels to cool in bowl until easily removed from shells.
Garlic Pasta with Mussels step by step
In 4 quart pot cook the pasta mix according to package directions for 6 minutes..
In a large skillet over medium high heat, saute the onions, garlic and parsley in the butter until clear..
Drain the pasta and add back to pot adding the cooked onions, garlic, parsley. Stir in the thawed cooked mussel meat and continue for 3 minutes (or until mussels are heated to liking) of cooking the pasta mix..
Divide into 4 serving dishes and top with the chopped tomato and garnish with chopped parsley..
Remove half from shells and leave other half intact. This Italian restaurant pasta dish is easily to reproduce at home. For a restaurant presentation, keep some mussels in their shells and add to the dish just before serving. Includes mussels, garlic, shallots, butter, scallions, chopped parsley, salt, ground pepper, water, dry white wine, lemon, pasta. This combination of mussels with plenty of garlic, parsley, saffron and white wine was inspired by the Venetian soup zuppa de peoci, which is usually ladled over sliced crusty bread.
