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Angel Hair Pasta with Mussels

Angel Hair Pasta with Mussels is built on Mussels, Lemon Cut In Half, Garlic Chopped, Black Pepper, and Dry White Wine. Serves 2. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 lb
• 1
• 2 clove
• 1 tsp
• 1 cup
• 1 stick
• 1
• 1 tbsp
• Salt
• 1/2 cup
• 1 lb
• 2 tbsp
• 1

Method (preview)

1. 1

   Seed and chop tomato and set in bowl. Top with a pinch of salt to allow the juice to run. Retain the juice.

2. 2

   In a heavy 12-14" skillet or saute pan, saute onion and garlic until onion is just transparent.

3. 3

   Do not brown.

4. 4

   Add wine, juice of 1/2 lemon and salt and pepper and begin to simmer.

5. 5

   Steam mussels in 1 1/2 cups water boiling water until they just begin to open.

6. 6

   DO NOT COOK COMPLETELY.

7. 7

   Working quickly, transfer mussels and liquor to the saute pan with the wine, onion and garlic.

8. 8

   Add tomato juice and steam until mussels open.

9. 9

   Add Pernod, tossing mussels in broth.

10. 10

    Ignite and continue to toss until alcohol burns off.

11. 11

    Remove from heat and stir in butter quarters until melted and the broth is thickened.

12. 12

    Serve mussels and broth over cooked pasta and top with chopped tomatoes, juice of the remaining lemon half and parsley.