Steamed Mussels with Tri-Color Pasta and Grape Tomatoes

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mussels with tri clcor pasta

This meal is another easy to prepare dish that is packed with beautiful flavors. By adding chicken stock, white wine and a pinch of saffron, you create these amazing flavor! And it only takes about 30 minutes total time from prep to the table to prepare.

Just make sure that you clean the mussels well, under very cold running water and remove the beards (the seaweed stuff attached to the shell). Just pull them off with a paper towel.

To create this meal, I started by using a large skillet that has a lid. I melted about 2 tablespoons of butter into about 2 tablespoons of olive oil over medium low heat. I then added 1/2 large finely chopped shallot. A shallot is basically a cross between an onion and garlic. It just adds a very delicate flavor that does not overpower your food, but still adds nice flavor.

I sauteed this for about 5 minutes and then added about 1 cup of chopped tomatoes. I continued sauteing this for another 5 minutes, stirring occasionally, and then added about 1/4 cup of chicken stock. To that I added 1/4 cup of a dry white wine (pinot grigio) and brought it to a simmer. Then I added about 3 strings of saffron (a little goes a long way) and added the mussels. Covered it for about 7 minutes (until the mussels opened) Next, I added about 1/8 cup of finely chopped flat leaf parsley. I had some tri-colored pasta and added that in, covered it for another minutes and then served. Delicious!

mussels with tri clcor pasta

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2 Comments Add yours

    1. yvette says:

      Thank you for your kind comment!

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