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Italian Mussels & Pasta

May/June 2011

Your rating: None Average: 3.9 (36 votes)

This combination of mussels with plenty of garlic, parsley, saffron and white wine was inspired by the Venetian soup zuppa de peoci, which is usually ladled over sliced crusty bread. Here we serve it over pasta. For a more elegant presentation you can remove the mussels from their shells before serving…but then again, who wants to be elegant? Enjoy!


Italian Mussels & Pasta Recipe

3 Reviews for Italian Mussels & Pasta

02/12/2013
Anonymous
Absolutely delicious! The saffron is essential

I used shallots and garlic. I also added the wine and saffron over the crushed tomatoes before adding the mussels.
For something absolute special DO NOT MISS the saffron and lemon grind!

Comments
11/06/2012
Anonymous

I did not have any saffron but it was GREAT and I will make it again. Everyone loved it.

Comments
07/08/2012
Anonymous
Delcious, and simple

I didn't have saffron, so I omitted it and it was still absolutely delicious! I sauteed mushrooms, shallots and garlic before adding the tomato sauce. I also took the mussels out of their shells and stirred them into the sauce after they had been steamed. Yum! My boyfriend and I both thought this was very good. I will definitely make it again!

Easy
Comments (1)

No comments

Anonymous wrote 1 year 6 weeks ago

I followed this recipe to the

I followed this recipe to the letter but it did not turn out very good. The sauce was bland and far too runny and it just did not go with the mussels.

If you make this i'd recommend you alter the recipe slightly to get a better result

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