Pasta with Smoked Mussels, Tomatoes and Peas

Ceramic bowl holding fettucine pasta topped with smoked mussels, roasted tomatoes, green onions and a basil sprig up top. Place setting is robin's egg blue napkin with metal utensils.

Here’s a simple recipe for a busy worknight dinner that’s also fancy enough for date night. 

Tomatoes and smoked mussels bring loads of umami to quick-cooking, convenient pasta. Pair with a simple salad…voila! 


  • 1 lb pasta – shapes or noodles 
  • 2 Tbsp extra virgin olive oil 
  • 1 onion, finely chopped 
  • 3 -4 cloves garlic, thinly sliced 
  • 2 sticks celery, finely chopped 
  • 1 basket cherry tomatoes, halved 
  • 2 Tbsp tomato paste 
  • ½ cup white wine 
  • 1 can Patagonia Provisions smoked mussels (4.2 oz) 
  • 1 cup green peas, fresh or frozen 
  • Several pinches curry powder 
  • ¼ – ½ tsp chili flakes, optional 
  • Salt/pepper to taste 
  • ¼ cup parsley, chopped  


Bring a large pot of water to a boil. 

Heat olive oil over medium heat. Add onion and cook for two minutes, then add garlic and celery and cook for 3-4 minutes more to soften and add a little color. Stir in tomato paste and then add cherry tomatoes. Cook for a minute or two before deglazing with wine. Add peas and cook one minute more. Add smoked mussels and juice from their can. 

Add pasta to boiling water and cook to al dente, reserving some of the pasta water to loosen sauce if needed. 

Add pasta to sauce along with some cooking water (if needed), toss to coat. Add parsley and toss again. Serve.