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Pasta with mussels, tomato & orange


  • Cook the mussels with about 2½ cups wine in a large covered wok (or pot), removing them as they open and discarding any that don’t. Set aside the mussels and retain the strained cooking liquid.
  • Heat a little oil in a heavy-bottomed pot and gently sauté the garlic, onion, chillies and anchovies until reasonably tender, regularly stirring.
  • Then add the tomatoes, orange zest and juice, seasonings, sugar, a little of the strained cooking liquid and a good splash of wine. Stir well and cook until thick and fragrant.
  • At the same time, cook the pasta in a large pot of lightly salted, boiling water until al dente. Drain well and then toss through the sauce.
  • Remove the pot from the heat and add the parsley and mussels to the pasta. Toss well and serve.


  • ¾ kg mussels
  • 2-3 cups dry white wine
  • olive oil
  • 2 garlic cloves, crushed
  • 1 large onion, chopped
  • 2 small red chillies, seeded & sliced
  • 4 anchovies, chopped
  • 2 cans diced tomatoes
  • grated rind of about ½ orange
  • ¼ cup fresh orange juice
  • sea salt & freshly ground pepper
  • ½ tspn sugar
  • 400 gm penne (or any other pasta)
  • 2 tbsp chopped fresh parsley

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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