This combination of mussels steamed with heaps of garlic & onion, mixed with a rich pomodoro sauce, is nothing short of heavenly. Serve this saucy perfection over tender wholewheat spaghetti, and you have yourself the ultimate divine weeknight dinner!
Pomodoro Pasta & Mussels
Pomodoro Pasta & Mussels
with wholewheat spaghetti, Kalamata olives & pickled peppers
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 30 minutes
Ingredients:
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Cheese
- Mussels
- Onion
- Onions
- Pickled Bell Peppers
- Pitted Kalamata Olives
- Tomato Passata
- Whole Wheat Spaghetti
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Paper Towel
PASTA PARTY
Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
STEAMED Mussels
Place a pot over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1-2 minutes, until fragrant, shifting constantly. Pour in 50ml of water and bring up to a boil. Once boiling, add the Mussels, cover with the lid, and steam for 3-5 minutes, until warmed through (don’t worry they are pre-cooked!). On completion, use a slotted spoon to remove the warmed mussels from the pot, reserving the onion mixture in the pot.
KEEP IT GOING
Return the pot, with the Onion mixture, to a medium heat. Pour in the tomato passata. Leave to gently simmer for 7-10 minutes until slightly reduced. While the sauce is reducing, drain the olives and the pickled peppers. Halve the olives and roughly chop the peppers. Rinse and pick the basil.
TOSS TOGETHER
When the sauce is done reducing, add the halved olives, the cooked Mussels, the chopped pickled peppers, seasoning, and the cooked pasta. Toss until fully combined.
FLEX THOSE Mussels!
Plate up the hearty pomodoro pasta. Top with the grated Italian-style cheese and the picked basil. Finish off with a grind of pepper. Tuck in, Chef!
PASTA PARTY
Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
STEAMED Mussels
Place a pot over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1-2 minutes, until fragrant, shifting constantly. Pour in 100ml of water and bring up to a boil. Once boiling, add the Mussels, cover with the lid, and steam for 3-5 minutes, until warmed through (don’t worry they are pre-cooked!). On completion, use a slotted spoon to remove the warmed mussels from the pot, reserving the onion mixture in the pot.
KEEP IT GOING
Return the pot, with the Onion mixture, to a medium heat. Pour in the tomato passata. Leave to gently simmer for 7-10 minutes until slightly reduced. While the sauce is reducing, drain the olives and the pickled peppers. Halve the olives and roughly chop the peppers. Rinse and pick the basil.
TOSS TOGETHER
When the sauce is done reducing, add the halved olives, the cooked Mussels, the chopped pickled peppers, seasoning, and the cooked pasta. Toss until fully combined.
FLEX THOSE Mussels!
Plate up the hearty pomodoro pasta. Top with the grated Italian-style cheese and the picked basil. Finish off with a grind of pepper. Tuck in, Chef!
PASTA PARTY
Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
STEAMED Mussels
Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1-2 minutes, until fragrant, shifting constantly. Pour in 150ml of water and bring up to a boil. Once boiling, add the Mussels, cover with the lid, and steam for 3-5 minutes, until warmed through (don’t worry they are pre-cooked!). On completion, use a slotted spoon to remove the warmed mussels from the pot, reserving the onion mixture in the pot.
KEEP IT GOING
Return the pot, with the Onion mixture, to a medium heat. Pour in the tomato passata. Leave to gently simmer for 10-12 minutes until slightly reduced. While the sauce is reducing, drain the olives and the pickled peppers. Halve the olives and roughly chop the peppers. Rinse and pick the basil.
TOSS TOGETHER
When the sauce is done reducing, add the halved olives, the cooked Mussels, the chopped pickled peppers, seasoning, and the cooked pasta. Toss until fully combined.
FLEX THOSE Mussels!
Plate up the hearty pomodoro pasta. Top with the grated Italian-style cheese and the picked basil. Finish off with a grind of pepper. Tuck in, Chef!
PASTA PARTY
Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
STEAMED Mussels
Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1-2 minutes, until fragrant, shifting constantly. Pour in 200ml of water and bring up to a boil. Once boiling, add the Mussels, cover with the lid, and steam for 3-5 minutes, until warmed through (don’t worry they are pre-cooked!). On completion, use a slotted spoon to remove the warmed mussels from the pot, reserving the onion mixture in the pot.
KEEP IT GOING
Return the pot, with the Onion mixture, to a medium heat. Pour in the tomato passata. Leave to gently simmer for 10-12 minutes until slightly reduced. While the sauce is reducing, drain the olives and the pickled peppers. Halve the olives and roughly chop the peppers. Rinse and pick the basil.
TOSS TOGETHER
When the sauce is done reducing, add the halved olives, the cooked Mussels, the chopped pickled peppers, seasoning, and the cooked pasta. Toss until fully combined.
FLEX THOSE Mussels!
Plate up the hearty pomodoro pasta. Top with the grated Italian-style cheese and the picked basil. Finish off with a grind of pepper. Tuck in, Chef!
Frequently Asked Questions
What is the preparation time for Pomodoro Pasta & Mussels?
The preparation time for Pomodoro Pasta & Mussels with wholewheat spaghetti, Kalamata olives & pickled peppers is between 15 and 30 minutes.
What is the total time required to make Pomodoro Pasta & Mussels with wholewheat spaghetti, Kalamata olives & pickled peppers?
The total time required to make Pomodoro Pasta & Mussels with wholewheat spaghetti, Kalamata olives & pickled peppers is between 25 and 30 minutes.
How many servings does Pomodoro Pasta & Mussels provide?
4 servings
What are the main ingredients in Pomodoro Pasta & Mussels?
Fresh Basil, Garlic Clove, Garlic Cloves, Grated Italian-style Cheese, Mussels, Onion, Onions, Pickled Bell Peppers, Pitted Kalamata Olives, Tomato Passata, Whole Wheat Spaghetti
What is the nutritional information of Pomodoro Pasta & Mussels?
Calories: 854, Carbs: 125 grams, Fat: grams, Protein: 46.2 grams, Sugar: 32.9 grams, Salt: 1981 grams
How do I prepare Pomodoro Pasta & Mussels?
PASTA PARTY: Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. STEAMED MUSSELS: Place a pot over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1-2 minutes, until fragrant, shifting constantly. Pour in 100ml of water and bring up to a boil. Once boiling, add the mussels, cover with the lid, and steam for 3-5 minutes, until warmed through (don’t worry they are pre-cooked!). On completion, use a slotted spoon to remove the warmed mussels from the pot, reserving the onion mixture in the pot. KEEP IT GOING: Return the pot, with the onion mixture, to a medium heat. Pour in the tomato passata. Leave to gently simmer for 7-10 minutes until slightly reduced. While the sauce is reducing, drain the olives and the pickled peppers. Halve the olives and roughly chop the peppers. Rinse and pick the basil. TOSS TOGETHER: When the sauce is done reducing, add the halved olives, the cooked mussels, the chopped pickled peppers, seasoning, and the cooked pasta. Toss until fully combined. FLEX THOSE MUSSELS!: Plate up the hearty pomodoro pasta. Top with the grated Italian-style cheese and the picked basil. Finish off with a grind of pepper. Tuck in, Chef!
What should be prepared from my kitchen to make Pomodoro Pasta & Mussels?
Fresh Basil, Garlic Clove, Garlic Cloves, Grated Italian-style Cheese, Mussels, Onion, Onions, Pickled Bell Peppers, Pitted Kalamata Olives, Tomato Passata, Whole Wheat Spaghetti
How many calories does Pomodoro Pasta & Mussels have?
854 calories
How much fat content does Pomodoro Pasta & Mussels have?
grams
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