Over low heat, warm up the sauce then add the cooked and drained pasta. Mix them both well for 1 minute. If the sauce is too dry, pour a little bit of the water that you set aside from cooking the ...

Once cleaned, the mussels steam quickly—just 3 minutes with the lid on, then finish cooking in the tomato-whiskey sauce. Serve them straight from the pot or in a big bowl with extra sauce and a ...

As the saying goes, when in Rome — actually, in this case it was Spain, so I did what the Spaniards do and ordered mussels. I don’t normally care much for mussels, but this preparation was ...

2kg Mussels. 2tbs Olive Oil. 2 Cloves Garlic, Peeled and Finely Chopped. 1 Medium Red (Spanish) Onion, Peeled and Finely Chopped. 2 Small Red Chillies (Or To Taste) Seeded and Finely Sliced ...

Ingredients. 1 kg large mussels. 1 litre napoli-style tomato (pasta) sauce. Filling. 2 thick slices day-old country-style bread, crusts removed. 2 tbsp olive oil ...

Pasta with mussels is one of those complex-tasting dishes that is simple to make. Steam mussels in white wine with chopped shallot and crushed garlic for a few minutes, just until they open. Set ...

Heat the olive oil in a large deep frying pan, or wok, over a medium heat. Add the onion, garlic and pepper, cover and cook over a low heat for about 10 minutes, until the onion is soft.