The popular and versatile shellfish, mussels, get smothered in a rich white wine-tomato sauce loaded with black olives for a lip-smacking dining experience. It’s so good, your diners will crave seconds.
Watch the Pasta with Mussels, Tomato and Olives recipe video
This mouth-watering pasta dish is surprisingly easy to make, thanks to Knorr Tomato Pronto. If you want to give your mussels extra oomph, watch the video below for a tip.
Get a tip on how to add a boost of flavour to your mussels!
Chef’s tips & techniques
Partially remove the mussel shells before serving for ease of eating.
Make sure all elements are well mixed for maximum flavour.
You can also use penne pasta and spaghetti if you can’t find mezzanelli.
Nutritional tip: Did you know? Olives are a rich source of Vitamin E.
Chef Mark’s top tip: “To avoid the garlic from burning, add it after the mussels.”
What other seafood/shellfish works well with the tomato sauce?
Use other shellfish such as vongole or regional molluscs.
500g mezzanelli or spaghetti
30g olive oil
80g finely chopped shallots
1 garlic bulb
200g celery small cubes
200g carrot small cubes
100ml white wine
300ml Knorr Tomato Pronto
Salted capers (rinse the capers in cold water)
Taggiasca olives (small black olives)
Boil the pasta al dente in water with salt until 3/4 cooked
Mix with some olive oil and let it cool down on a tray
Roast the garlic in the oven at 150°C until puffed and soft
Clean the roasted garlic, chop and keep aside
Fry the onion, celery and carrot in olive oil
Add the white wine and allow the alcohol to boil out
Add 1 tablespoon of the chopped garlic
Add Knorr Tomato Pronto and simmer for 5 minutes
Season the sauce with salt and black pepper
Add the mussels to the sauce and boil until they open