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You are here: Home / Main Dish / Angel Hair Pasta with Mussels in a Red Pepper Sauce

January 22, 2012 By Kaitlin 20 Comments

Angel Hair Pasta with Mussels in a Red Pepper Sauce

I’m on a slight mussel kick at the moment. I can’t stop thinking about Eulogy’s beer mussels, Bona Cucina’s mussels in white wine, and most recently, a mussels in red sauce I had back in college. I found a recipe for Angel Hair Pasta with Mussels in a Red Pepper Sauce in an old Cooking Light I thought I’d try. I was hoping for a slightly spicy dish, so I altered some of the ingredients.
Angel Hair Pasta with Mussels in a Red Pepper Sauce
Ingredients:
  • 8 ounces uncooked angel hair pasta
  • 2 teaspoons olive oil
  • 1/2 a yellow onion, diced
  • 2 garlic cloves, minced
  • 1 large red bell pepper, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 (14.5-ounce) can whole tomatoes, undrained and chopped
  • 1/2 cup white wine
  • 1 bag mussels, scrubbed and debearded
  • 3 tablespoons chopped fresh parsley
  • Parmesan cheese

Bring a large pot of water to a boil. Add pasta and cook according to the directions on the box. Drain, and keep warm.
I wrote in my paella post how to clean and debeard mussels. It’s not terribly complicated, but it took me a while to be ok with debearding. Once the mussels are cleaned and debearded, you can begin cooking.
Add olive oil to a saute pan over medium heat. Chop your onion, garlic and bell peppers.
Add the onion and garlic to the pan. Cook for 5 minutes.
Add the bell pepper, salt, and red pepper flakes and cook for 2 minutes, stirring.
Remove the tomatoes from the can, reserving the liquid. Roughly chop the tomatoes. Add the tomatoes, liquid, and wine to the pan and bring to a boil.
Reduce the heat to low and cook for 10 minutes. Add mussels, increase the heat to medium and cover.
Cook for 7 minutes or until the shells begin to open.  If any do not open, throw those out; do not eat them. Add the pasta to the same pot and mix to coat with the sauce.
Serve with grated Parmesan cheese and fresh parsley.
When I first tried this, I didn’t add any cheese. And there was a little something just missing. It was ok, but somewhat bland.
I’d add a bit more spice next time. Maybe more red pepper flakes, or even a few drops of hot sauce.
My boyfriend suggested adding Parmesan cheese, and it did really help the flavor of the dish, so be sure to add some at the end!
This could be a really stellar recipe with a few modifications. What would you add to change this from a three star recipe to a five star recipe?
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Angel Hair Pasta with Mussels in a Red Pepper Sauce

Total Time: 40 minutes

Yield: 4 servings

Ingredients

  • 8 ounces uncooked angel hair pasta
  • 2 teaspoons olive oil
  • 1/2 a yellow onion, diced
  • 2 garlic cloves, minced
  • 1 large red bell pepper, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 (14.5-ounce) can whole tomatoes, undrained and chopped
  • 1/2 cup white wine
  • 1 bag mussels, scrubbed and debearded
  • 3 tablespoons chopped fresh parsley
  • Parmesan cheese

Instructions

  1. Bring a large pot of water to a boil. Add pasta and cook according to the directions on the box. Drain, and keep warm.
  2. Clean and debeard the mussels.
  3. Add olive oil to a saute pan over medium heat. Chop your onion, garlic and bell peppers.
  4. Add the onion and garlic to the pan. Cook for 5 minutes.
  5. Add the bell pepper, salt, and red pepper flakes and cook for 2 minutes, stirring.
  6. Remove the tomatoes from the can, reserving the liquid. Roughly chop the tomatoes. Add the tomatoes, liquid, and wine to the pan and bring to a boil.
  7. Reduce the heat to low and cook for 10 minutes. Add mussels, increase the heat to medium and cover.
  8. Cook for 7 minutes or until the shells begin to open. If any do not open, throw those out; do not eat them. Add the pasta to the same pot and mix to coat with the sauce.
  9. Serve with grated Parmesan cheese and fresh parsley.
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Filed Under: Main Dish, Pasta, Seafood, Weeknight Meal Tagged With: Angel Hair, Mussels, Onions, Parmesan, Parsley, Pasta, Red Pepper, Red Pepper Flakes, Seafood, White Wine

Comments

  1. Kris says

    January 22, 2012 at 4:36 pm

    Mussels are my absolute favorite food in the world, though I don’t cook them myself often. Love this recipe! Thanks for sharing!

    Reply
  2. Marina says

    January 22, 2012 at 6:39 pm

    And I can eat that! Great recipe, thank you!

    Reply
  3. gobakeyourself says

    January 22, 2012 at 7:06 pm

    Being a veg, the mussels are out but I think I would live the delicate pasta with that beautiful sauce!
    Fabulous recipe 😀
    And I love your blog!!!

    Cheers
    Choc Chip Uru
    Latest: Nutella Baking Week

    Reply
    • Kait Lunny says

      January 25, 2012 at 2:00 am

      Thanks so much! I love reading your posts as well 🙂

      Reply
  4. Maureen says

    January 23, 2012 at 2:19 am

    these photos are absolutely gorgeous. Anyone would get hungry looking at these!

    Reply
    • Kait Lunny says

      January 25, 2012 at 2:00 am

      Thanks Maureen, the colors of this dish really are quite nice, aren’t they?

      Reply
  5. Free Spirit Eater says

    January 23, 2012 at 3:48 am

    This is exactly what I was craving tonight! Love the flavors in this dish, wish I had a giant bowl of mussels in angel hair pasta, doused in that vibrant red pepper sauce, yum! Great job, and mouth watering photos! Have a good one =]

    Reply
    • Kait Lunny says

      January 25, 2012 at 2:01 am

      I’m so glad to hear that!

      Reply
  6. Nava.K says

    January 23, 2012 at 2:36 pm

    Mussel is another one of which I never cooked at home though have tried at restaurants. Whenever I see mussels in the market, though tempted, I dare not buy. I sure learned what to do with it after seeing this recipe of yours. I can’t stop drooling over this recipe when seeing the pics you have shared here.

    Reply
    • Kait Lunny says

      January 25, 2012 at 2:02 am

      You’ll be surprised how easy cooking mussels really is; and well worth it!

      Reply
  7. Richard says

    January 23, 2012 at 4:02 pm

    I love mussels!! This looks great. (buzzed)

    Reply
    • Kait Lunny says

      January 25, 2012 at 2:02 am

      Thank you! And thanks to everyone that buzzed this into the Top 9 today, it was a happy Tuesday surprise!

      Reply
  8. Kiri W. says

    January 23, 2012 at 6:34 pm

    Oh, how I love mussels. This looks fantastic, I really need to get myself some mussels and try cooking them myself 🙂 great dish!

    Reply
  9. Jenny @ Savour the Senses says

    January 23, 2012 at 8:11 pm

    I LOVE mussels. This sounds like a pasta dish I would love!

    Reply
  10. Anonymous says

    January 25, 2012 at 12:15 am

    Midwesterners can always purchase frozen Mussels. Don’t be afraid to add hot sauce, chopped zuchinee, carrots, and mushrooms!!! Add mushrooms last.

    Reply
  11. Asmita says

    January 25, 2012 at 2:02 am

    I don’t cook mussels at home, just never tried to. But my daughter keeps asking me to all the time. This is one recipe I would love to try out. Looks incredible.

    Reply
  12. Sunday Morning Banana Pancakes says

    January 25, 2012 at 3:22 pm

    I love Angel Hair Pasta and Spicy Sauce – I can’t wait to try out your version sans mussels!

    Reply
  13. Dora Romero says

    February 13, 2012 at 5:57 am

    Nice Post

    Reply
  14. Julia says

    June 25, 2012 at 10:07 pm

    Wow, this pasta tastes pretty freakin awesome. Extra red pepper flakes, shrimp and clams = WOW WHEEEEE! Thank you so much 🙂

    Reply

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