There is something amazingly delicious about the salty sweetness of mussels served with a creamy tomato and white wine sauce. When I am on holiday I love hunting for mussels at low tide ...

6 minutes before the pasta is ready, open the pouches of mussels and pour the entire contents into the pan of tomato sauce. Raise the heat to high, cover the pan with a lid, and allow the mussels ...

Return the shelled mussels to the sauce ... Tip the pasta into the tomato sauce and stir until well combined. If necessary, loosen the sauce with a little reserved pasta water.

Mussels are an economical seafood choice. Serve with spoons to get up all the delicious cooking liquid, and don't forget an empty bowl for the shells. In Dutch oven or large wide saucepan, heat ...