Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

GARLIC MUSSELS WITH PASTA AND CHERRY TOMATOES

Serves 2

Ingredients

  • 1/2 pound fettuccine or spaghetti
    2 pounds mussels
    2 tablespoon butter
    1 large onion, coarsely chopped
    5 large garlic cloves, minced or crushed
    2 cups whole cherry tomatoes or 1 pint grape tomatoes
    1 cup dry white wine, preferably Chardonnay
    1 teaspoon dried leaf tarragon
    1/2 teaspoon hot red chili flakes
    1/2 teaspoon salt
    5 cups baby spinach leaves or 1/2 (10-oz) bag spinach

Preparation

  • To cook pasta, bring a large pot of water to a rapid boil.
    Meanwhile, yank off any hairy beards protruding from mussel shells, then rinse shells under cold running water. Heat butter in a large wide saucepan set over medium heat. Add onion and garlic and sauté, stirring often, just until onion softens a bit, about 2 min. Then add tomatoes, wine, tarragon, chili flakes and salt. Increase heat to high and boil, uncovered and stirring occasionally, until wine is almost evaporated, about 8 min.

    Add pasta to boiling water and stir until all strands are separated. Then boil rapidly, uncovered and stirring occasionally, until al dente, from 8 to 10 min. Meanwhile, add all of mussels to onion mixture. Cover, reduce heat to medium and cook until most mussels have opened, about 6 min. Stir spinach into mussel mixture just until it starts to wilt, no more than 2 minutes. Discard any mussels that haven't opened. Add well-drained pasta to pan and toss until coated with sauce. Serve immediately.

Print
Print
Garlic mussels with pasta and cherry tomatoes

Add Comment

* Required information
1000
What is the fifth month of the year?

Comments (0)

No comments yet. Be the first!