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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!

mussel pasta with tomatoes and olives

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.

overhead cioppino and bread

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!

Lunch by the sea in Sicily
Lunch by the sea in Sicily

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.

mussels

Check out my quick and easy lobster pasta recipe!

lobster pasta with fettuccine

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!

mussels pasta sauce

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

mussel pasta

Just grab a fork and dig in!

 
 
penne arrabbiata in a bowl
 
Now let’s get on with the mussel pasta recipe with tomatoes and olives! Be sure to use top quality tomatoes, if you can, buy pomodori pelati Italiani (Italian whole peeled tomatoes). The best have this on the label, “Pomodori San Marzano dell’Agro Sarnese-Nocerino DOP”.

ingredients for pasta with mussels (Italian style)

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

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

mussels in a pan

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

cooking mussels

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

mussels open in a pan

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.

making sauce with the black olives and anchovy

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

adding tomatoes to the sauce

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). 

spaghetti on a pasta fork

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.

adding mussels to the sauce

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

adding spaghetti to 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.

mussel pasta in a bowl

Serve immediately, and enjoy this mussel pasta!

Mussel pasta in a bowl

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Mussel pasta in a bowl

Pasta with Mussels Recipe

Servings: 2
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 40 minutes
A traditional Italian pasta recipe using mussels and tomatoes.
5 from 10 votes

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
  • tsp sea salt to taste
  • tsp black pepper to taste

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

Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

5 from 10 votes (10 ratings without comment)

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10 Comments

  1. I am drooling. I don’t know why I don’t cook with mussels more. This recipe inspires me to look for some good quality mussels.

  2. Entered! This recipe sounds absolutely delectable. This is my dad’s all time favorite type of dish and he’ll be getting this one very soon. :-) ~Valentina

  3. Sounds fabulous, Christina! It’s just a little different than the one I got in Vernazza (it didn’t have the olives, anchovies, or garlic) but I definitely want to try add at least the first two! It also had some basil as a minor flavoring. Love the love I and anchovy addition — must give it a really deeper flavor.