One-Pot Mussel Pasta

If you are looking for a meal to impress, this is it. One-pot mussel pasta looks and tastes like it’s from a 5-star restaurant, but is easily made at home. Brian from Seafood City will wrap up those tasty mussels. Make sure to add some freshly grated parmesan and garnish with basil to complete this dish to perfection.
Serves 4


¾ pound (340 g) dried linguine (Zara’s Deli)
¾ pound (340 g) cherry or grape tomatoes, halved or quartered if large (any produce vendor)
1 onion, thinly sliced (any produce vendor)
4 cloves garlic, thinly sliced (any produce vendor)
½ tsp (2.5 ml) red-pepper flakes (The Grainry)
2 sprigs basil, plus extra torn leaves for garnish (any produce vendor)
2 tbsp (30 ml) extra-virgin olive oil (Vancouver Olive Oil Co.)
Himalayan pink salt and freshly ground black pepper, to taste (The Grainry)
3 ½ cups (875 ml) water
1 cup (250 ml) white wine (Liberty Wine Merchants)
1 lb (454 g) mussels, rinsed under cold water and scrubbed (Seafood City)
Freshly grated Parmesan cheese, for serving (Benton Brothers Fine Cheese)


Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, a good pinch of salt and pepper, water, and wine in a large straight-sided skillet.
Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is just al dente and water has mostly evaporated, about 7 minutes.
Add mussels, cover skillet with a lid and let mussels steam until opened, about 2 minutes.
Discard any mussels that have not opened. Season to taste with additional salt and pepper, divide among serving bowls, and garnish with basil and Parmesan cheese.

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