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Spaghetti with mussels in tomato sauce

Mussels, tomato sauce and white wine come together in this pasta recipe that you will relish from the first bite to the last. It’s simply delicious!

spaghetti with mussels in tomato sauce

If you are a lover of seafood, this pasta dish is probably one of the best that you can create with mussels. Mussels cooked with white wine then combined with a tasty tomato sauce makes a meal that’s rich in color and character.

Spaghetti with mussels in tomato sauce recipe

Serves 4


  • 2.2 pounds mussels
  • 14 ounces bavette or any long pasta
  • 1 cup white wine
  • Fresh parsley, chopped finely
  • 2 cloves garlic, crushed
  • 1 chili, seeds taken out and chopped finely
  • 14 ounces canned datterini tomatoes (or another type of tasty canned tomatoes)
  • Extra-virgin olive oil
  • Salt and pepper


  1. In a large saucepan over medium heat, saute 1 crushed garlic clove with extra-virgin olive oil. When the garlic changes color, discard it.
  2. Drop the mussels in the saucepan. After 2 minutes, add the white wine.
  3. Cook for another 5 minutes or until the mussels are completely open. Discard the ones that did not open. Transfer the mussels to a bowl and separate the broth.
  4. Filter the mussel broth with a sieve to take away the sediments. Save the broth in a bowl for later use.
  5. Take away the mussels from the shells. Set aside.
  6. In the same saucepan where you cooked the mussels,  wipe away any sediments left with a paper towel. Add extra-virgin olive oil.
  7. Over medium heat, add garlic and chili. When the garlic changes color, discard it then add the tomatoes. Cook for 10 minutes over low-medium heat.
  8. Add 1 cup of mussel broth. Cook for another 10 minutes.
  9. Add the mussels. Season with salt and pepper then cook for another 5 minutes. Turn off fire.
  10. In a big saucepan, boil a lot of water over high heat for the pasta. When it boils, add some salt then drop the pasta. Cook the pasta for one minute less than the number of minutes indicated on the package. Drain but leave one cup of water in case it is needed for the sauce.
  11. Over low heat, warm up the sauce then add the cooked and drained pasta. Mix them both well for 1 minute. If the sauce is too dry, pour a little bit of the water that you set aside from cooking the pasta. Just the amount you need, not everything.
  12. Sprinkle with the chopped parsley. Serve hot.

Other mussel recipes

Creamy mushroom and pancetta mussels
Steamed mussels in pastis recipe
Mussels with white bean stew

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