For the series of creamy first courses, here is a delicious suggestion: pasta with potatoes and mussels. Have you tried pasta ...

A pot full of steamed mussels and clams is commonly cooked in a broth made with white wine or tomato sauce and red wine. Any fan of eating shellfish is aware that those traditional recipes are ...

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.