Method:

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.

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.

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.

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.

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.

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).