Mussels Provencal with Pasta

So as my girlfriend is a big fan of seafood I opted to make a dish Italian dish with some very nostalgic Belgian flavors.


250g linguine or spaghetti
1/4 cup extra-virgin olive oil
2 large cloves garlic, chopped
1 15-ounce can crushed tomatoes with basil
Big pinch of saffron threads soaked in 2 tablespoons water (if you can’t find leave it out)
900g mussels, cleaned
3/4 cup dry white wine, (I don’t really drink so i used water here)
Big pinch of crushed red pepper
1/4 teaspoon salt
Freshly ground pepper to taste
1/4 cup chopped fresh parsley
1 tablespoon finely grated lemon zest


  1. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and transfer to a large serving bowl. Cover to keep warm.
  2. Meanwhile, heat oil in a large saucepan over medium heat. Add garlic and cook, stirring, until it just begins to color, 2 to 3 minutes. Carefully add crushed tomatoes and saffron with soaking liquid (the mixture may splatter) and bring to a simmer. Cook, stirring frequently, until thickened slightly, about 5 minutes.
  3. Meanwhile, bring mussels and wine/water to a boil in a Dutch oven (or other large pot) over high heat. Cover, reduce heat to medium and cook until the mussels open, 4 to 6 minutes. Transfer the mussels with a slotted spoon to a large bowl. (Discard any unopened mussels.)
  4. Strain the mussel broth through a fine-mesh sieve into the tomato sauce. Stir in crushed red pepper and simmer over medium heat for 1 minute. Season with salt and pepper. Ladle about half the sauce over the pasta and toss to coat. Divide the pasta among 4 pasta bowls, top with mussels and spoon the remaining sauce over the mussels. Serve topped with parsley and lemon zest this will add the freshness to your dish.

This dish will probably serve around four people and take around 40 minutes to cook.
Give the recipe a go and let me know how it goes for you.


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