SPAGHETTI WITH MUSSELS is a simple but very tasty first course from the Italian seaside tradition, full of flavor and the intense scent of the sea that these mussels, like few others, bring to the plate. The dish can be served on many occasions, from a simple family lunch to holiday menus, since its goodness is appreciated by every palate, even the most refined.
Preparing this dish is really easy, as the ingredients should remain very few, according to tradition, to highlight the flavor of the mussels. The only care you need to take is with cooking times: of course for the spaghetti (and for us Italians it’s almost needless to say) but also for the mussels, which must not become rubbery. I recommend following the photo recipe I included below and I’m sure you will have no trouble bringing this masterpiece of our country’s humble (and delicious) cuisine to the table.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs mussels
- 13.4 oz spaghetti
- 2 cloves garlic
- 1 bunch parsley
- chili pepper (optional)
- to taste extra virgin olive oil
- to taste coarse salt
TOOLS YOU’LL NEED FOR SPAGHETTI WITH MUSSELS
- 1 Sauté pan
- 1 Large pot
- 1 Colander
PREPARATION FOR SPAGHETTI WITH MUSSELS
To prepare the SPAGHETTI WITH MUSSELS, first wash the mussels under cold running water. Check for any encrustations and remove them if necessary with a stainless steel scrub pad or a small knife.
Discard any mussels with open or broken shells, remove the beard (the bundle of threads that protrudes) by pulling it off with your fingers or with a small knife, and rinse the mussels again until the water runs clear.
In a sauté pan place a drizzle of oil, one clove of garlic, a few parsley stalks and, if you like, some chili pepper. Gently brown, add the well-drained mussels, cover with a lid and put over high heat until they open.
Remove the mussels, shell most of them, leaving a few for garnish, and set them aside. Strain and reserve the cooking liquid.
In the same sauté pan (thoroughly washed) add a drizzle of oil, the other clove of garlic and some parsley. Let them gently sauté, add the mussel cooking liquid and the mussels kept aside and let it reduce slightly over medium heat.
Cook the spaghetti in plenty of boiling salted water. Drain them al dente directly into the pan with the sauce, add a bit of the starchy pasta cooking water, a drizzle of oil, the chopped parsley and finish cooking your spaghetti with the mussels until a thick, creamy sauce forms.
Plate the spaghetti with mussels immediately and enjoy them hot and creamy.
