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Angel Hair Pasta with Mussels

Prepare your Mussels to perfection. This is a great pasta recipe that has to be carefully prepared. This recipe serves 2 to 4 people, so it'd be a nice romantic recipe for your date night.


  • 1 pound mussels
  • 1 lemon, cut in half
  • 2 cloves garlic, chopped
  • 1 teaspoon black pepper
  • 1 cup dry white wine
  • 1 stick butter, softened and quartered
  • 1 medium onion, coarsly chopped
  • 1 tablespoon olive oil
  • salt to taste
  • 1/2 cup Pernod (or Anisette)
  • 1 pound angel hair pasta (or cappellini)
  • 2 tablespoons fresh parsley
  • 1 tomato, finely chopped


  1. Seed and chop tomato and set in bowl.
  2. Top with a pinch of salt to allow the juice to run.
  3. Retain the juice.
  4. In a heavy 12-14" skillet or saute pan, saute onion and garlic until onion is just transparent.
  5. Do not brown.
  6. Add wine, juice of 1/2 lemon and salt and pepper and begin to simmer.
  7. Steam mussels in 1 1/2 cups water boiling water until they just begin to open.
  9. Working quickly, transfer mussels and liquor to the saute pan with the wine, onion and garlic.
  10. Add tomato juice and steam until mussels open.
  11. Add Pernod, tossing mussels in broth.

  12. Ignite and continue to toss until alcohol burns off.
  13. Remove from heat and stir in butter quarters until melted and the broth is thickened.
  14. Serve mussels and broth over cooked pasta and top with chopped tomatoes, juice of the remaining lemon half and parsley.



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this recipe is jumbled up a bit - the recipe should be written in the order of the ingredients - in any case i'd be afraid to "ignite" anything in my tiny kitchen so i guess as good as this may look ill have to pass


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