Silky pasta ribbons with sweet mussels and a savory garlic & white wine sauce - this recipe is fast and satisfying.
Start by cleaning the mussels, removing any beards and discarding any that don't close completely when tapped.
In a large braiser heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the shallots and sauté for 5-6 minutes. Once softened, add the garlic and sauté for 30 seconds longer.
Add the white wine and let simmer for 5 minutes while the alcohol cooks off.
Add the remaining 2 tbsp butter and tomatoes. Stir to combine.
Add the mussels to the hot pan and stir the contents so everything is well incorporated. Cover the pan and let the mussels simmer for 4-5 minutes or until the majority of the mussels are open.
Once the mussels have opened, remove the pan from the heat and stir in the parsley. Wait until the mussels are cool enough to handle, then remove them from the broth.
Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook for half the time the package instructs.
While the pasta cooks, return the broth to heat. Halfway through cooking the pasta, transfer it to the broth and finish cooking over medium to medium high heat.
Cook for the remainder of the time indicated on the package, then check for doneness. Once the pasta is done cooking, remove it from heat and add the parmesan cheese.