Mussels have become my absolute new love — or rather, all edible shellfish. But vongole and mussels hold a special place. They’re wonderful, affordable, and aromatic. This recipe was created on the fly after bringing home fresh mussels. Inspired by bouillabaisse, we added tomatoes. Garlic, wine, and olive oil form the classic base. A quick Mediterranean pasta ready in just 15 minutes.
- 1 kg fresh mussels
- 500 ml passata (or fresh tomatoes as a substitute)
- 5 garlic cloves
- olive oil
- 100 ml wine (or 30 ml wine vinegar + 30 ml water)
- a small bunch of parsley
- 700 g spaghetti
Wash the mussels thoroughly, cleaning off any seaweed if necessary. In a large pot with a thick bottom, heat a generous amount of olive oil. Peel and finely chop the garlic, then sauté it until it turns lightly golden. Add the mussels to the pot and pour in the wine. Cook over medium-high heat with the lid on, stirring occasionally. Wait until the mussels open. *Any mussels that don’t open should likely be discarded immediately. Reduce the heat, add the passata (ready-made or homemade) and chopped parsley, and simmer for about 5 minutes.
Meanwhile, cook the pasta. Boil the spaghetti in salted water until just short of al dente, leaving it slightly undercooked. Drain and let the water drip off before adding the pasta to the pot with the mussels. Mix everything together and let it sit for 2–3 minutes, so the flavors meld beautifully. Serve with grated Parmesan, if desired.
*If your mussels were fresh but didn’t open during cooking, they are likely spoiled and should be discarded. Avoid mussels that are spread thinly across both shell halves instead of clinging to one side — they’re unsafe to eat.
Wash the mussels thoroughly, cleaning off any seaweed if necessary. In a large pot with a thick bottom, heat a generous amount of olive oil. Peel and finely chop the garlic, then sauté it until it turns lightly golden. Add the mussels to the pot and pour in the wine. Cook over medium-high heat with the lid on, stirring occasionally. Wait until the mussels open. *Any mussels that don’t open should likely be discarded immediately. Reduce the heat, add the passata (ready-made or homemade) and chopped parsley, and simmer for about 5 minutes.
Meanwhile, cook the pasta. Boil the spaghetti in salted water until just short of al dente, leaving it slightly undercooked. Drain and let the water drip off before adding the pasta to the pot with the mussels. Mix everything together and let it sit for 2–3 minutes, so the flavors meld beautifully. Serve with grated Parmesan, if desired.
*If your mussels were fresh but didn’t open during cooking, they are likely spoiled and should be discarded. Avoid mussels that are spread thinly across both shell halves instead of clinging to one side — they’re unsafe to eat.
