Spaghetti With Mussels


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Spaghetti With Mussels


½ Cup Extra Virgin Olive Oil

5 Thinly Sliced Garlic Cloves

1 Cup White Wine

2 Pounds Small Mussels (Scrubbed & Debearded)

1 Pound Spaghetti

¼ Cup Finely Chopped Italian Parsley

Salt & Freshly Ground Black Pepper

1 Tablespoon Red Pepper Flakes

Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt. In a 12 inch sauté pan, heat the olive oil over medium high heat. Add the garlic and cook until light golden brown (for about a minute). Add the wine and raise the heat. Bring to a boil and then add the mussels. Cook, stirring and tossing, until all of the mussels have opened up (about 4 minutes). Meanwhile, drop the pasta into the boiling water and cook until al dente. Drain well. Add the pasta to the pan with the mussels and cook over high heat for 1 minute. Add the parsley and season with salt and pepper to taste. Sprinkle with red pepper flakes and serve immediately.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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