Angelhair pasta with mussels

Angelhair pasta with mussels

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  • 4
  • Easy
  • Dairy free
  • 15 minutes
  • 10 minutes
  • Bouchard-Finlayson Blanc de Mer 2011


  • 420 g fresh mussels, tightly closed
  • 2 T olive oil
  • 250 g angelhair pasta, broken into short pieces
  • 1 x 400 g whole tomatoes in tomato juice, blended
  • 1 clove garlic, crushed
  • 2 cups chicken stock
  • Sea salt and freshly ground black pepper, to taste
  • Italian parsley, torn, to garnish

Cooking Instructions

Scrub the mussels and rinse well.

Heat the oil in a large saucepan and lightly toast the pasta in the heated oil. Keep turning with tongs – don’t worry if some pieces catch a little more than others. Add the tomatoes, garlic and chicken stock. Bring to a boil.

Add the mussels, cover tightly and simmer for 5 minutes or until the pasta is tender and the mussels have opened. Discard any mussels that do not open. Check the seasoning and sprinkle with parsley. Serve immediately.

Cook’s note: For a vegetarian option, top the pasta with crumbled feta instead of mussels and add a few broccoli florets. If you like, sprinkle with Parmesan or pecorino at the table.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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