Spaghetti with Mussels Recipe
This spaghetti with mussels combines fresh shellfish with garlic, parsley, chilli, and cherry tomatoes in a light sauce made from the strained mussel cooking liquid. The spaghetti absorbs the briny sauce for a glossy, well-coated finish.
Ingredients
- 600 g fresh mussels
- 250 g spaghetti
- 200 g cherry tomatoes quartered
- 5 cloves garlic divided
- 4 tablespoon extra virgin olive oil divided
- 1 bunch fresh parsley leaves chopped and stalks reserved
- 1 tablespoon salt divided
- 1 fresh chilli sliced and divided
Instructions
- Rinse and scrub 600 g fresh mussels, remove the beards, and discard any with cracked shells. Tap any open mussels and discard those that do not close.
- Place the cleaned mussels in a large bowl of water with ½ tbsp salt. Let them soak for at least 1 hour, then drain and rinse well.
- Heat 2 tbsp extra virgin olive oil in a large covered pan. Add the parsley stalks, 2 Cloves Garlic, and half of the sliced chilli. Add the mussels, cover, and cook for 3–4 minutes, until the shells open.
- Transfer the opened mussels to a bowl and discard any that remain closed. Once cool enough to handle, remove most of the mussels from their shells, leaving a few in their shells for serving. Strain the mussel cooking liquid through a fine-mesh sieve and set it aside.
- Bring a large pot of water to a boil and season it with the remaining ½ tbsp salt. Add 250 g spaghetti and cook until al dente. Reserve a generous spoonful of pasta water before draining.
- Meanwhile, heat the remaining 2 tbsp extra virgin olive oil in a large pan. Add the remaining 3 Cloves Garlic, minced, sliced chilli, and chopped parsley, then sauté until fragrant. Stir in 200 g cherry tomatoes, quartered, and cook until softened.
- Pour the strained mussel cooking liquid into the tomato sauce and add the shelled mussels. Stir gently to combine.
- Add the drained spaghetti and reserved pasta water to the sauce. Toss over the heat for 2 minutes, then gently mix in the mussels still in their shells and serve immediately.
Notes
Check Every Mussel: I discard cracked mussels and any open ones that do not close when tapped. After cooking, I also remove any that remain closed.
Strain the Cooking Liquid: Mussel shells can release a little grit, so I always pass the liquid through a fine-mesh sieve before adding it to the sauce.
Keep the Mussels Tender: Remove the mussels as soon as their shells open. Cooking them longer than necessary can make them firm and chewy.
Serve Without Waiting: This pasta is at its best straight from the pan, while the spaghetti remains glossy and the sauce is still evenly coating every strand.
Nutrition
Calories: 594kcal | Carbohydrates: 73g | Protein: 25g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 29mg | Sodium: 2643mg | Potassium: 832mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2233IU | Vitamin C: 72mg | Calcium: 90mg | Iron: 7mg
