Spaghetti with Mussels in White Wine Garlic Sauce
Spaghetti with Mussels in White Wine Garlic Sauce
Ingredients
For the Mussels and Sauce
- 2 pounds fresh mussels, cleaned and debearded
- 1/4 cup olive oil
- 4 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 14 1/2 ounces canned crushed tomatoes, optional, for a richer sauce
- 1/2 cup fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Spaghetti
- 1 pound spaghetti
- 1 tablespoon salt, for pasta water
Instructions
- 1
Begin by cleaning the mussels. Scrub them thoroughly under cold running water to remove any grit. Remove any 'beards' (fibrous attachments) by pulling them firmly towards the hinge of the shell. Discard any mussels that are open and do not close when tapped.
⏱️ 10 min
- 2
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the spaghetti.
⏱️ 10 min•🌡️ 212
- 3
While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1 to 2 minutes, until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 4
Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 1 minute to allow the alcohol to evaporate. If using, stir in the canned crushed tomatoes.
⏱️ 2 min
- 5
Add the cleaned mussels to the skillet. Cover tightly with a lid and cook for 5 to 7 minutes, or until all the mussels have opened. Shake the pan occasionally to ensure even cooking. Discard any mussels that did not open.
⏱️ 7 min
- 6
Add the drained spaghetti directly into the skillet with the mussels and sauce. Stir in the chopped fresh parsley, salt, and black pepper. Toss everything together to coat the spaghetti evenly with the sauce. If the sauce seems too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min
- 7
Serve immediately in shallow bowls, garnished with additional fresh parsley if desired. Enjoy with crusty bread to soak up the delicious sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti with Mussels in White Wine Garlic Sauce
Ingredients
For the Mussels and Sauce
- 2 pounds fresh mussels, cleaned and debearded
- 1/4 cup olive oil
- 4 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 14 1/2 ounces canned crushed tomatoes, optional, for a richer sauce
- 1/2 cup fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Spaghetti
- 1 pound spaghetti
- 1 tablespoon salt, for pasta water
Instructions
- 1
Begin by cleaning the mussels. Scrub them thoroughly under cold running water to remove any grit. Remove any 'beards' (fibrous attachments) by pulling them firmly towards the hinge of the shell. Discard any mussels that are open and do not close when tapped.
⏱️ 10 min - 2
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the spaghetti.
⏱️ 10 min•🌡️ 212 - 3
While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1 to 2 minutes, until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 4
Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 1 minute to allow the alcohol to evaporate. If using, stir in the canned crushed tomatoes.
⏱️ 2 min - 5
Add the cleaned mussels to the skillet. Cover tightly with a lid and cook for 5 to 7 minutes, or until all the mussels have opened. Shake the pan occasionally to ensure even cooking. Discard any mussels that did not open.
⏱️ 7 min - 6
Add the drained spaghetti directly into the skillet with the mussels and sauce. Stir in the chopped fresh parsley, salt, and black pepper. Toss everything together to coat the spaghetti evenly with the sauce. If the sauce seems too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min - 7
Serve immediately in shallow bowls, garnished with additional fresh parsley if desired. Enjoy with crusty bread to soak up the delicious sauce.
⏱️ 1 min