Spaghetti with Mussels Recipe

Let me show you how I make Spaghetti with Mussels, a delicious and light Italian dish that’s perfect for a simple yet flavorful meal. This recipe hails from coastal regions of Italy like Campania and Sicily, where seafood is a central part of the cuisine, particularly mussels. From my own personal experience, this dish combines fresh ingredients and is a real crowd-pleaser, especially for those who enjoy the taste of the sea.

Notes on What to Expect:

This dish will have a lovely briny, oceanic flavor from the mussels, complemented by the sweetness of the tomatoes and the fresh herbs. The pasta absorbs the mussel broth, creating a flavorful, satisfying meal.

Ingredients:

• 1 lb (450g) fresh mussels
• 12 oz (340g) spaghetti (or any long pasta)
• 1 cup cherry tomatoes (preferably Pachino, if available)
• 1 garlic clove
• Fresh parsley, chopped (about 1/4 cup)
• Fresh basil leaves, chopped (about 2 tbsp)
• 1/2 cup dry white wine
• Extra virgin olive oil (2 tbsp)
• Salt to taste
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Prep Time: 15 minutes

Course: Main Dish

Equipment Needed:

• Large pot for boiling pasta
• Deep skillet or large pan for mussels and sauce
• Strainer or colander for draining pasta
• > Go get the must-have equipment and ingredients for creating a Savory #Spaghetti with Mussels  here now.

Method:

1. Prepare the Mussels: Clean the mussels by scrubbing the shells and removing the beards. Discard any that are open and don’t close when tapped.
2. Cook the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti until it is just underdone (about 1-2 minutes less than the package instructions). Reserve 1 cup of pasta water before draining.
3. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the garlic clove, lightly crushed, and cook for about 1 minute until fragrant. Remove the garlic.
4. Prepare the Mussel Sauce: Add the cherry tomatoes and parsley stems to the skillet. Cook for 3 minutes, allowing the tomatoes to soften. Add the mussels and pour in the white wine. Cover the skillet and cook for 5 minutes, shaking the pan occasionally, until the mussels open.
5. Combine Pasta and Mussels: Remove the mussels from the skillet and discard the shells. Add the pasta to the skillet, along with a bit of reserved pasta water to help combine everything. Toss to coat the pasta in the mussel broth and cook for another 2-3 minutes.
6. Finish and Serve: Return the mussels to the pan and mix with the pasta. Garnish with fresh basil and additional parsley. Serve immediately with a drizzle of olive oil.

Variations:

• Vegetarian: Replace mussels with sautéed zucchini or eggplant for a veggie version.
• Gluten-Free: Use gluten-free pasta instead of regular spaghetti.

Tips:

• For extra flavor, you can add a pinch of chili flakes when sautéing the garlic.
• Make sure to discard any mussels that don’t open during cooking.
• If you can’t find fresh mussels, you can use frozen mussels (just be sure they are properly thawed and cleaned).
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Substitutions:

• You can swap out the white wine for vegetable broth if you’d prefer a non-alcoholic option.
• Fresh tomatoes can be replaced with canned ones if fresh ones are not in season.

Nutritional Information per Serving:

• Calories: 350-400
• Protein: 20g
• Carbohydrates: 45g
• Fat: 10g
• Fiber: 4g

I hope this guide has made making Spaghetti with Mussels seem a little less daunting. Or have you tried it before? Please, be honest and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment!