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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
  • 1 lemon
  • 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
  • Squeeze some lime juice into the sauce
  • Mix with the pasta and serve



  • Spoon the pasta and mussels into a deep plate
  • Decorate with the olives and capers
  • Finish with parsley and grated Parmesan cheese