Spaghetti with Mussels

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A classic Italian pasta dish with mussels and a fresh, light sauce of tomato and white wine. A quick meal loaded with tradition.

Ingredients:

• 2 pounds fresh mussels
• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 4 cloves garlic, sliced thinly
• Bunch parsley, finely chopped
• 1/2 glass white dry wine
• 1 pint fresh cherry tomatoes, halved
• 1 (1-pound) package DeLallo Spaghetti
• Pinch of chili pepper flakes, if desired

Directions:

Rinse mussels under running water to remove dirt. Most mussels have what is commonly referred to as “the beard,” a bundle of fibers coming out from inside their shell. To remove, grasp with a dry towel and yank out toward the hinge-end of the mussel. Rinse again and drain.

Place prepared mussels in a large pan, covered to steam. After a few minutes, the mussels should all open. Place a strainer in a large bowl and pour the mussels into the strainer, reserving the cooking water for later. Once cooled, separate the mussels from their shells.

In a large skillet, over medium heat, heat olive oil with garlic. Wait half a minute, and then add half the parsley and stir. Next, add the mussels and the wine. Once wine has reduced by half, add tomatoes. Let the mixture simmer for about 3 minutes, and then add 1/2 of the mussels’ cooking juices. Heat for another 2 minutes, then put aside (with no lid on).

Bring a large pot of water to a boil. Once boiling, add salt, then pasta. Stir occasionally. Return your pan with the mussel sauce back to the stove and bring it back to a simmer. Drain the spaghetti, once al dente. Toss with mussels sauce, sprinkle with remaining parsley (and chili pepper, if desired) and sauté for about 2 minutes.

Serves 4 Printer-friendly version