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Pasta, mussels & peas in broth


  • Heat a little oil in a wok or large pan and gently sauté the onion, celery, garlic and bacon until just tender, regularly stirring.
  • Add 1 can tomatoes with ½ litre stock and seasonings. Stir well, cover and bring to the boil. Turn the heat down and rapidly simmer for 10 mins.
  • Then add the penne and cook to almost al dente, adding more stock as needed, and tomatoes if you like. When the pasta is almost ready, add the mussels, cover and cook, removing them as they open (discarding any that don’t). Place the mussels in individual bowls.
  • Add the peas and parsley to the sauce. Stir and briefly cook to heat through.
  • Pour the broth over the mussels and pasta, sprinkle with parmesan and serve with good crusty bread on the side.


  • olive oil
  • 1 large onion, chopped
  • 2-3 celery stalks, finely diced
  • 1 large garlic clove, crushed
  • 4 rindless bacon rashers, finely diced
  • 1-2 cans diced tomatoes
  • 1 litre chicken stock
  • sea salt & freshly ground pepper
  • 200 gm penne
  • 20 large mussels, cleaned & debearded
  • 1 cup frozen peas, thawed
  • 2 tbsp chopped fresh parsley
  • freshly grated parmesan

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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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm