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Pasta with mussels, tomatoes, basil & parmesan cream


  • Preheat oven to 210°C.
  • Place the tomatoes in a large oven tray in one layer, sprinkle with oil and cook in the oven for about 5-6 mins until wrinkled. 
  • Place the wine, onion and parsley in a wok (or large non-stick pan) with the mussels. Cover and steam until they open (discarding any unopened ones). Strain the stock and set the mussels aside, removing most of them from the shell.
  • To make the sauce, heat the cream in a non-stick pan. Add the drained mussel stock with the parmesan and reduce until thickish.
  • At the same time, cook the pasta in plenty of lightly salted boiling water until al dente. Drain well and add to the sauce. Then turn the heat off, toss well and add the tomatoes, basil and mussels. Gently toss and taste the sauce for seasoning. 
  • Serve in large flat soup bowls with a little more parmesan sprinkled on top.


  • 12 cherry tomatoes
  • olive oil spray
  • a good splash of dry white wine
  • ½ small onion, finely chopped
  • 2 tbsp freshly chopped parsley
  • 3 dozen mussels, scrubbed & debearded
  • 1 cup cream
  • 2-3 tbsp freshly grated parmesan
  • 400 gm pasta
  • freshly ground salt & pepper
  • 6-8 basil leaves, torn

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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