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.

📝 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. 1Soak cleaned mussels in well-salted water for at least 2 hours to purge any sand.
2. 2Heat extra virgin olive oil in a frying pan, then sauté the garlic cloves for about 1 minute until light golden.
3. 3Stir in the diced tomatoes and cook over medium heat for 5 to 10 minutes; set the sauce aside.
4. 4Put the mussels in a pot, cover with a lid, and cook over high heat until they open.
5. 5Lift the mussels out, strain the cooking liquid through a fine sieve, and reserve it for the sauce.
6. 6Remove most mussels from their shells, keeping a few in the shells for garnish.
7. 7Return the tomato sauce to the pan, add the mussels and the strained liquid, and cook over high heat for 5 minutes.
8. 8Add chopped parsley, season with salt and pepper, and turn off the heat.
9. 9Cook 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. 10Serve at once with freshly ground black pepper.