Mussels and Angel Hair in White Wine Broth

This is my typical way to serve the baby mussels from Costco. I prefer to make a broth rather than a think sauce to highlight the fresh taste of the baby mussels. I also prefer to use Angel Hair as opposed to the other types of pasta as it feels lighter in the broth. If you do not have Angel Hair handy, try other stringy pastas such as spaghetti or Linguine. 

Here is the Mussels and Angel Hair with in White Wine Broth from my kitchen:

Ingredients

1 pack of mussels (2.27 kg), rinsed and drained

1 box of Angel Hair pasta

4 stalks of celery sticks, thinly sliced

2 tomatoes, diced

10 cloves of garlic, thinly sliced

A big bunch of flat leaf parsley, stem removed and fined chopped

1 cup of white wine

1 cup of cream

Salt

How

1. Cook pasta according to the instructions on the box. Rinse the cooked pasta under cold water then drain.
2. In a big pot, add oil and garlic. Cook on low to medium heat until fragrant and golden but not burnt, about 4 minutes. Remove garlic and set aside.
   
3. In the same pot, turn up the heat to high and add celery. Stir for 5 minutes. Then add tomatoes and stir for one minute. 
   
4. Add mussels and stir well. Add wine and let it simmer for 5 minutes.
   
5. Add cream and bring it up to boil. Simmer on low heat with lid on for 2 minutes. If the mussels are bigger in size, simmer for 5 minutes instead.
6. Add pasta, stir well and heat through. If the pot is not big enough, remove some of the mussels before adding the pasta. After the pasta is heated through, return the mussels into the pot. 
   
7. Turn off the heat and sprinkle the parsley. Serve hot.