Mussel Tomato-White Pasta

Every week, we got a chance to visit the fresh wet market with countless seafood selections. One of my weekly buy is the mussels. I got them live and fresh! Now this gives me more reason to love San Francisco!

Here’s to cook this recipe. Note that seafood is always good with white wine. So I used white wine with this, while sauteeing the mussels.

Tips from the Series Pasta: Pasta does not have to be swimming in sauce, all the sauce should be absorb by the noodles, even when served warm or not hot, it still taste good and after eating one serving you taste buds will want to have more. Enjoy!

My next challenge is ginseng pasta, even though it’s just an imagination of the movie writer, it looks like a good ingredient for pasta. Will see what I can do. 🙂

Fresh Mussels – cleaned
Evaporated milk
White wine
Lots-of-sliced fresh tomatoes
Onions sliced
Garlic peeled, sliced or crushed
Green onions
Parmesan cheese
Basil fresh or dried
Salt and pepper
Olive oil


Cook the spaghetti according to the package instructions in a large pan of water with salt and oil.When cooked al dente, drain the pasta.

While your spaghetti is cooking, head a large saucepan and sautee, garlic, onions, and tomatoes in olive oil until tomatoes turned saucy. Add mussels, heat should be set at high, then add white wine, salt and pepper, continue to sautee until mussels open. When the wine is perfectly combined with the sauce, add water, enough to make little sauce (this must be boiling)and add evaporated milk, bring to boil and quickly toss pasta into sauce, final taste and sprinkle with basil, green onions and grated Parmesan cheese.

sauteeing tomatoes

In the pan

Mussel Tomato-White Pasta


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