We make this dinner very often at home: classic spaghetti with mussels! It is so simple and so easy to make, with very little ingredients. The perfect dinner!
We usually wait until the mussel season starts, then the mussels are meaty and plump and full of flavor.
Have you ever cooked mussels before?
They really don’t need a lot of cooking actually.
Just a couple of minutes is all they need.
Spaghetti with mussels
You would be surprised how many types of mussels there are.
Our favorite are bouchot mussels, small and meaty mussels from France. But they are not always easy to find, and twice the price of every fresh mussels.
And what about the pasta?
Do you have a favorite brand of pasta that you swear by?
For us that would be an Italian brand named De Cecco, it is sold in very distinctive blue and yellow boxes.
We also like other similar brands like Molisana, Garofalo and Rummo.
These are more expensive than your supermarket brands, however the difference in texture and flavor is day and night.
Al dente pasta
Here’s how we make the perfect al dente pasta at home: cook the pasta one minute less than indicated on the package.
It really works, give it a try as well!
The way you cook your pasta, can make or break your dish.
You can have the best pasta sauce in the world, but if the pasta itself is too soft with no texture, your dish will lose its Italian flair.
We eat pasta once a week, and preferably a very classic Italian one like cacio pepe or marinara. The sauces that go with it will only work if your pasta is cooked properly.
Pasta still is the star of your pasta dish, that is what many people tend to forget.
Mussels
Back to our star recipe here: spaghetti with mussels.
What a delight!
Chose your pasta wisely, so that it compliments the mussels, garlic and white wine in it well.
Enjoy your seafood pasta dinner tonight!
Buon appetito.
Heavenly 4-Ingredient Spaghetti with Mussels
So simple and so easy to make, with very little ingredients.
- 9 oz spaghetti (250 g)
- 2 ⅓ lbs fresh mussels (1 kg)
- 1 large garlic clove peeled and sliced
- 2 tbsp olive oil
- ⅓ cup dry white wine (80 mls)
- pepper
- salt
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1. Fill a large and high pan with water and add a dash of salt. Place the water over high heat until boiling. Then add the pasta and cook until al dente.
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2. In the meantime, rinse the mussels under cold running tap water and remove all impurities or broken shells.
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3. In a large non-stick pan add the olive oil and place it over medium heat. Gently pan fry the sliced garlic for 4 minutes. Season with a pinch of freshly cracked black pepper.
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4. Then add the mussels to the garlic and toss well. Turn het heat up and shake the pan some more. Poor in the white wine and put a lid on the pan. Cook the mussels for 3 to 4 minutes until they are all open.
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5. Strain the cooked al dente spaghetti and add it to the pan of mussels. Toss and shake the pan until the mussel broth coats the spaghetti. Check the seasoning and add extra pepper or salt to taste.
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6. Transfer the spaghetti and mussels to 2 deep plates and serve.