Riviera mussels and pasta

This article has not been rated yet.


5 min


6 cups (1.5 L) sauce, enough to coat 1/2 lb (250 g) pasta

* PLUS Cooking time: 10 minutes


  • 1.25 kg mussels , or 1 kg mesh bag
  • 6 plum tomatoes , or a 540-mL can Italian-style stewed tomatoes
  • 1/2 cup 35% cream , or meatless tomato sauce
  • 2 tbsp Pernod , or dry white wine
  • 2 garlic cloves , minced
  • 1 tsp finely grated orange zest
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper


  • Rinse mussels well and cut off any beards protruding from between shells. Discard any mussels that have broken shells or are open. Then set aside remaining mussels.
  • Chop tomatoes into chunks. Place fresh tomatoes, including juice and seeds, or can of stewed tomatoes, including juice, cream, Pernod, garlic, orange peel, salt and pepper in a deep wide saucepan set over medium-high heat. Bring to a boil. Reduce heat to medium and simmer gently, uncovered and stirring occasionally, until mixture thickens slightly, about 5 minutes.
  • Stir in mussels. Cover tightly and cook until mussels open, from 5 to 7 minutes. Discard any unopened mussels. Serve over pasta in deep pasta bowls. Especially good over long noodles such as linguine, fettuccine or spaghetti.

Nutrition (per serving)

  • Calories
  • 394,
  • Protein
  • 22.7 g,
  • Carbohydrates
  • 17.2 g,
  • Fat
  • 24.9 g,
  • Fibre
  • 25 g,
  • Sodium
  • 794 mg.

A luxurious creamy tomato sauce elevates inexpensive mussels to a sophisticated seafood starter.

Sinless sauce

Substitute meatless spaghetti sauce for whipping cream. Resulting sauce will be light bodied and more fluid than original. Serve with bread for soaking up remaining sauce.


Pernod is a licorice-flavoured alcoholic drink, most often served on ice as an aperitif. It is popular in France.