This spaghetti with mussels recipe brings the taste of the coast to your table any time of year. The mix of mussels, garlic, parsley, and sweet cherry tomatoes creates a simple yet flavorful pasta dish inspired by classic Italian cooking.
What I love most about this dish is how quickly everything comes together while still feeling like something you'd order at a little seaside trattoria. The mussels steam open in just a few minutes, releasing their flavorful liquid that turns into the base of the sauce. It's light but still full of depth, and the spaghetti soaks it all up beautifully.
This spaghetti with mussels is also perfect for a relaxed dinner with friends or family because it looks impressive but doesn't need much fuss. I like to keep most of the mussels out of their shells for easy eating, but I always leave a few in for presentation; it makes the dish look inviting on the plate.
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🧾Spaghetti with Mussels Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Spaghetti: I always reach for spaghetti because it's a classic; it twirls easily and catches the sauce perfectly in every strand.
- Mussels: Fresh mussels are the star here. They cook in minutes and give the sauce that briny, seaside flavor I can never resist.
- Garlic, Parsley & Chilli: I love this trio because it makes the base fragrant, fresh, and just slightly spicy without overpowering the mussels.
- Cherry Tomatoes: Quartered and softened, they add a little sweetness that balances the brininess of the mussels beautifully.
- Extra Virgin Olive Oil & Salt: A drizzle of good extra virgin olive oil and a pinch of salt in the pasta water not only season it well, but also make all the difference in bringing the dish together.
👩🏻🍳How to Make Spaghetti with Mussels
You can find the complete printable Spaghetti with Mussels recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the Mussels: Scrub the shells, remove beards, and soak in salted water for 1 hour. Cook in extra virgin olive oil with parsley stalks, garlic, and chilli until they open. Remove most from shells, keeping a few in the shells.
2. Cook the Spaghetti: Boil in salted water until al dente.
3. Make the Sauce: Sauté garlic, chilli, and parsley in extra virgin olive oil. Add quartered cherry tomatoes and cook until softened. Strain the mussel liquid into the pan.
4. Bring it Together: Stir the mussels into the sauce. Drain the spaghetti and add it with a spoonful of pasta water. Toss for 2 minutes, add the mussels in shells, and serve spaghetti with mussels immediately.
💭My Tips for Recipe Success
Use a Fine Mesh Sieve: I always strain the mussel cooking liquid to keep out any grit; it makes the sauce smooth and clean-tasting.
Don't Overcook the Mussels: I take them off the heat as soon as they open; any longer and they can turn rubbery.
Serve Right Away: Spaghetti with mussels is best eaten immediately, so the spaghetti stays coated in the sauce.
🍝More Pasta Recipes to Try!
Enjoying this Spaghetti with Mussels? Here are more pasta recipes you'll want to try next:
🍛More Dinner Recipes!
Here are more of my favorite dinner recipes! Try these:
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Recipe
Spaghetti with Mussels
Ingredients
- 600 g Mussels
- 250 g Spaghetti
- 200 g Cherry Tomatoes
- 5 Cloves Garlic
- 5 tablespoon Extra Virgin Olive Oil
- 1 Parsley - Bunch
- 1 tablespoon Salt
- 1 Chilli
Instructions
- Rinse the mussels thoroughly, scrubbing the shells gently, then place the cleaned mussels in a bowl of salted water and let them sit for at least 1 hour.
- In a large pan, heat the 2 tablespoons extra virgin olive oil with parsley stalks, 2 garlic, and chilli.
- Add the mussels, cover, and cook for about 3-4 minutes until they open, then set aside.
- Once the mussels have cooled slightly, remove most from their shells, keeping a few in the shells.
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- In another pan, heat 2 tablespoons extra virgin olive oil and sauté 3 minced garlic, sliced chilli, and chopped parsley until fragrant.
- Quarter the cherry tomatoes, add to the pan, and cook until softened.
- Strain the mussel cooking liquid through a fine mesh sieve directly into the pan.
- Add the mussels to the sauce.
- Drain the spaghetti, then add it to the pan with the sauce, along with a generous spoonful of pasta water.
- Toss everything together and cook for 2 minutes.
- Toss in the mussels with their shells, mix well, and serve immediately.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Maria says
This recipe looks fantastic! I love mussels and can’t wait to try this spaghetti with mussels soon.