Mussel Pesto Puttanesca
Elevate your seafood pasta game with this vibrant Mussel Pesto Puttanesca, a Mediterranean-inspired dish that combines the briny flavors of fresh mussels with the bold, tangy notes of capers, black olives, and cherry tomatoes. A luscious basil pesto sauce ties everything together, creating a unique twist on the classic puttanesca. Infused with aromatic garlic, a splash of white wine, and a hint of red pepper flakes for subtle heat, this recipe is perfect for a breezy dinner party or an indulgent weeknight meal. Tossed with al dente spaghetti and garnished with fresh parsley and lemon wedges for a final zesty touch, this quick and easy recipe is ready in under 40 minutes and serves four. Dive into this flavorful mussel pasta for a satisfying seafood dinner that feels like a mini Mediterranean getaway!
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Recipe Information
Ingredients
- 2 pounds Fresh mussels
- 12 ounces Spaghetti
- 3 tablespoons Olive oil
- 4 cloves Garlic
- 2 cups Cherry tomatoes
- 2 tablespoons Capers
- 1 cup Black olives (pitted and sliced)
- 2 pieces Anchovy fillets (optional)
- 1 cup White wine
- 1 cup Basil pesto
- 0.5 teaspoons Red pepper flakes
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
- for serving Lemon wedges
Instructions
Begin by cleaning the mussels: rinse them under cold running water and scrub the shells to remove any debris. Remove the beards if they’re still attached. Discard any mussels that are already open and do not close when tapped.
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Heat olive oil in a large, deep skillet or pot over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add the cherry tomatoes, capers, olives, and anchovy fillets (if using) to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes are soft and just beginning to break down.
Pour in the white wine and red pepper flakes, and stir to deglaze the pan. Bring the mixture to a simmer.
Add the cleaned mussels to the skillet. Cover with a lid and let them steam for 5-7 minutes, or until all the mussels have opened. Discard any mussels that remain closed.
Reduce the heat to low and stir in the basil pesto until evenly combined. If the sauce is too thick, add reserved pasta water a little at a time to thin it out.
Toss the cooked spaghetti into the skillet, ensuring the pasta is well coated with the sauce. Season with salt and black pepper to taste.
Serve immediately, garnished with fresh parsley and lemon wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
1019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 2283 mg | 99% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.3 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 364 mg | 28% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1458 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
