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Mussels tagliatelle

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Servings: 4

Ingredients

  • 1 kg blue mussels I used frozen ones, debearded and cleaned up already
  • 400 g tomato passata
  • 200 ml tomato juice
  • 100 ml dry rose wine
  • 1 bay leaf
  • 2 garlic cloves minced
  • salt and pepper to taste
  • 200 g whole-weat tagliatelle
  • 1/2 bundle fresh parsley

Instructions

  • Add the pasta water to a big pot and bring to boil. Add the pasta and cook according to the package instructions.
  • Wash the mussels under cold water. I used cleaned and debearded ones. Discard any piece with broken shell.
  • Add the tomato passata, juice, minced garlic and bay leaf to a deep pot on low heat. Stir from time to time and leave to simmer for 5 minutes.
  • Add the wine and leave to simmer for 5 more minutes.
  • Add the mussels, close the lid and leave to simmer for 5 minutes.
  • Open the lid and discard any mussels that didn't open already. Toss the remaining content, add the lid and leave it like that until serving.
  • Serve with a sprinkle of freshly chopped parsley.