Mussel Pasta (Italian recipe with Olives and Tomatoes)

This mussel pasta recipe is so flavorful, and the step by step directions so easy, they will ensure perfect results everytime. If you’re looking for a great pasta with mussels* recipe, you’ve found it!

Get yourself some fresh mussels, good quality tomatoes and pasta, a handful of olives, an anchovy and you’re on your way to a super delicious mussel pasta meal!

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As with any seafood pasta dish, the quality of the seafood is critical. If your seafood isn’t fresh and tasty, your final dish won’t be either. Check out the tips on my wonderful cioppino recipe, which also includes mussels as well as scallops, shrimp, fish and more seafood.

Many people enjoy French and Belgian mussel recipes, but the Italians are also very well versed in seafood dishes, including mussels. If you think about it, practically the entire country is on, or near the sea; and then there are the islands of Sardinia and Sicily! Note: you don’t want to miss my Sicilian whole orange cake recipe!

Are Mussels Difficult to Cook?

No, mussels are super easy to cook! Just follow a few simple tips and you’ll be totally comfortable cooking them in no time. You’ll love using them in mussel pasta.

Check out my quick and easy lobster pasta recipe!

How do I Prepare Mussels for a Recipe?

Just scrub mussels with a brush to remove any debris, and remove the “beards” (sometimes there are stringy bits hanging out, just pull them toward the back of the mussel to detach them). If any are open, tap them gently and if they shut, they are fine. If they won’t close, discard them (they’re dead). Rinse under cold running water and they’re ready to cook!

It’s not the prettiest recipe on my site, but the flavor of this mussel pasta is fabulous!

Mussel Pasta
(Italian Recipe with Tomatoes and Olives)

adapted by Christina Conte, from an Il Cucchiaio D’Argento recipe                             serves 2

FULL PRINTABLE RECIPE BELOW

Ingredients

• live mussels
• extra virgin olive oil
• butter
• garlic
• anchovy
• black olives
• fresh parsley
• tomato puree (passata)
• spaghetti or other long shaped pasta
• Kosher or sea salt
• black pepper

Prepare the Mussels

Scrub the mussels under cold, running water and remove the beards (pull towards the back of the mussel). If any are open, tap them sharply, and if they close, they are fine. If they do not close, discard them. 

Cook the Mussels

Place two tablespoonfuls of oil in a sauté pan over high heat. Add the mussels, cover, then cook for about 4 to 5 minutes. 

While they cook, shake the pan from time to time until the mussels open.

Remove the mussels with a slotted spoon and place in a bowl (discard any that did not open). Reserve a few mussels in their shells for serving, and remove the rest from their shells. Use an empty shell like tongs to pluck the mussels out. Set aside both bowls of mussels. 

Prepare the Mussel Pasta Sauce

Melt the butter and one tablespoon of extra virgin olive oil in a sauté pan over medium heat, then add the garlic, black olives, anchovy and parsley.

Increase the heat, then add the tomato sauce and two tablespoonfuls of water, salt and pepper.

Reduce the heat and simmer for 15 to 20 minutes. Meanwhile…

Cook the Pasta 

Add the pasta to salted water that is at a rolling boil, and cook according to the directions on the package (to al dente). 

Serve the Mussel Pasta

When the pasta is ready, toss the shelled mussels into the sauce. Taste the tomato base and add seasoning as needed.

Then add the pasta using a fork (don’t drain the pasta, just take it from the water and place directly into the sauce). 

Toss the spaghetti and sauce gently and if too dry, add some of the pasta water. Place in a serving bowl to serve, or directly into dishes, then add the reserved mussels in their shells on top.

Serve immediately, and enjoy this mussel pasta!

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Pasta with Mussels Recipe

Servings: 2

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Additional Time: 5 minutes minutes

Total Time: 40 minutes minutes

A traditional Italian pasta recipe using mussels and tomatoes.

5 from 10 votes

Print Rate Pin

Ingredients

• 1 lb live mussels
• 3 Tbsp extra virgin olive oil divided
• 2 Tbsp butter
• 1 large clove garlic
• 1 small anchovy
• ½ cup black olives measured then chopped
• 2 tsp fresh parsley chopped
• ¾ cup tomato puree (passata)
• 6 oz spaghetti or other long shape like bucatini, linguini
• ⅛ tsp sea salt to taste
• ⅛ tsp black pepper to taste

US Customary - Metric

Instructions

Prepare the Mussels:

• Scrub the mussels under cold, running water and remove the beards (pull towards the back of the mussel).
• If any are open, tap them sharply, and if they close, they are fine. If they do not close, discard them. 

Cook the Mussels:

• Place two tablespoonfuls of oil in a sauté pan over high heat. Add the mussels, cover, then cook for about 4 to 5 minutes. 
• While they cook, shake the pan from time to time until the mussels open.
• Remove the mussels with a slotted spoon and place in a bowl (discard any that did not open). Reserve a few mussels in their shells for serving, and remove the rest from their shells. Use an empty shell like tongs to pluck the mussels out. Set aside both bowls of mussels. 

Prepare the Mussel Pasta Sauce:

• Melt the butter and one tablespoon of extra virgin olive oil in a sauté pan over medium heat, then add the garlic, black olives, anchovy and parsley.
• Increase the heat, then add the tomato sauce and two tablespoonfuls of water, salt and pepper.
• Reduce the heat and simmer for 15 to 20 minutes. Meanwhile...

Cook the Pasta:

• Add the pasta to salted water that is at a rolling boil.
• Cook according to the directions on the package (to al dente). 

Serve the Mussel Pasta:

• When the pasta is ready, toss the shelled mussels into the sauce. Taste the tomato base and add seasoning as needed.
• Then add the pasta using a fork (don't drain the pasta, just take it from the water and place directly into the sauce). 
• Toss the spaghetti and sauce gently and if too dry, add some of the pasta water. Place in a serving bowl to serve, or directly into dishes then add the reserved mussels in their shells on top.
• Serve immediately.

Notes

• Omit the olives if not desirable.

Nutrition

Serving: 1 | Calories: 793kcal | Carbohydrates: 78g | Protein: 27g | Fat: 42g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 1128mg | Potassium: 1025mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1179IU | Vitamin C: 20mg | Calcium: 93mg | Iron: 8mg

Did you Make this Recipe?

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Author: adapted by Christina Conte

Course Main Courses

Cuisine Italian

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