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Spaghetti with Mussels in tomato and white wine sauce, garnished with parsley and cherry tomatoes.

Spaghetti with Mussels Recipe

Quick enough for weeknights but special enough for guests, Spaghetti with Mussels brings fresh seafood flavour to your plate in under 30 minutes.

Course: Main
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Manuela Zangara

Ingredients

  • 1 kg – 2.2 lbs mussels – cleaned
  • 600 g – 1 1/3 lbs tomatoes – diced
  • 2 garlic cloves – crushed
  • 3 tbsp extra virgin olive oil
  • 1 tbsp parsley – chopped
  • Salt and pepper – to taste
  • 360 g – 12.7 oz spaghetti

Instructions

  1. Soak cleaned mussels in well-salted water for at least 2 hours to purge any sand.
  2. Heat extra virgin olive oil in a frying pan, then sauté the garlic cloves for about 1 minute until light golden.
  3. Stir in the diced tomatoes and cook over medium heat for 5 to 10 minutes; set the sauce aside.
  4. Put the mussels in a pot, cover with a lid, and cook over high heat until they open.
  5. Lift the mussels out, strain the cooking liquid through a fine sieve, and reserve it for the sauce.
  6. Remove most mussels from their shells, keeping a few in the shells for garnish.
  7. Return the tomato sauce to the pan, add the mussels and the strained liquid, and cook over high heat for 5 minutes.
  8. Add chopped parsley, season with salt and pepper, and turn off the heat.

  9. Cook the pasta following the steps on How to Cook Pasta al Dente, but drain it 1 minute early; finish cooking it in the pan with the sauce over low heat for 1 to 2 minutes, tossing well.

  10. Serve at once with freshly ground black pepper.