Recipe

Mussels Marinara with Angel Hair Pasta

Community Pick!

Recipe
No Questions Yet

Photo by kristy49

This recipe was entered in the contest for Your Best Seafood Pasta
healthierkitchen's Testing Notes: This dish is close enough to an old-school mussels marinara to take me back to my earlier years in New York and Boston, but it also has a few delicious twists to keep it current. The pinch...
This dish is close enough to an old-school mussels marinara to take me back to my earlier years in New York and Boston, but it also has a few delicious twists to keep it current. The pinch of cinnamon is a nice touch and my daughter even commented on the lovely citrus flavor—kristy49 uses both orange zest and lemon juice. We dug in to the beautifully arranged bowls with gusto, slurping the tasty sauce out of the mussel shells. We enjoyed this meal and will make it again!

Expand Collapse
Chef
kristy49's Notes: A girlfriend and I used to work together (over 20 years ago!) and go to a restaurant on Rt. 1 in Norwood MA called Franco's for lunch. They had the very best breadsticks which we decadently...
A girlfriend and I used to work together (over 20 years ago!) and go to a restaurant on Rt. 1 in Norwood MA called Franco's for lunch. They had the very best breadsticks which we decadently dipped in butter and ate while waiting for our lunch. We did this every other week for a few years! Our lunch every time was mussels marinara served over angel hair and it was divine. I still make my own version to this day. - kristy49

Expand Collapse

Serves 2

3 pounds bag of mussels Ask a question about this ingredient

4 garlic cloves, minced fine Ask a question about this ingredient

1 tablespoon orange zest Ask a question about this ingredient

1 tablespoon lemon juice Ask a question about this ingredient

1 cup white dry wine (pinot grigio) Ask a question about this ingredient

1/4 cup olive oil Ask a question about this ingredient

1 pinch cinnamon Ask a question about this ingredient

1 small onion, minced Ask a question about this ingredient

1 stalk celery minced Ask a question about this ingredient

1 cup canned whole tomatoes, crushed by hand (or minced fresh from the garden) Ask a question about this ingredient

1 tablespoon tomato paste Ask a question about this ingredient

1 sprig oregano Ask a question about this ingredient

1 pinch sea salt Ask a question about this ingredient

1 pinch ground black pepper Ask a question about this ingredient

1 pinch cruched red pepper(optional) Ask a question about this ingredient

2 cups cooked al dente angel hair, drained Ask a question about this ingredient

2 tablespoons butter Ask a question about this ingredient

1/4 cup parmesan cheese, freshly grated) Ask a question about this ingredient

Rinse, trim beards if any, and scrub mussels under cold running water, disgarding any broken shells.
Ask a question about this step
Add 1/8 cup olive oil to large pot and saute onion, celery, garlic until limp, then add zest, lemon juice, wine, cinnamon, tomatoes, oregano, paste, sea salt & pepper, red pepper if desired, and bring to a boil.
Ask a question about this step
Add mussels and steam until all are opened about 10-12 minutes max.
Ask a question about this step
Place 1 cup cooked angel hair in each serving bowl, and top with 1 tablespoon butter and 1 tablespoon grated cheese.
Ask a question about this step
Scoop mussels and broth on top and surrounding pasta, drizzle remainder of olive oil and top with rest of grated cheese.
Ask a question about this step
Top with drizzle of olive oil and remaining grated cheese, and serve with crusty bread for dipping into the broth.
Ask a question about this step

2 Comments on Mussels Marinara with Angel Hair Pasta

sroche added about 1 year ago

made this tonight and it turned out great!! we added a shallot and used a whole can of whole tomatoes (not just a cup). when i make it again, i'll probably double the sauce bc i cannot get enough of it. thanks for the great recipe!!