A simple white wine, garlic, and parsley sauce is all that's needed to complement the fresh shellfish in this Italian pasta dish.
Ingredients
Serves 4
Step 1
1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
Step 2
2. In a 12-inch sauté pan, heat the olive oil over medium-high heat. Add the garlic and cook until light golden brown, about a minute. Add the wine, raise the heat, and bring to a boil, then add the mussels. Cook, stirring and tossing, until all of the mussels have opened, about 4 minutes.
Step 3
3. Meanwhile, drop the pasta into the boiling water and cook until al dente; drain well.
Step 4
4. 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.
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Reviews (5)
Back to TopBland. 1/2 olive oil? Hmmm. I also think you should be starting your pasta water well in advance of putting your mussels in. Not a very good recipe at all.
birdclaw
Salt Lake
1/20/2013
Good, simple, strong flavors. Don't mess with the recipe except to increase some of the ingredients -- I used 2/1/2 lbs mussels, doubled the garlic and parsley but otherwise followed the recipe mostly as directed ("1/2 extra virgin olive oil" = 1/2 cup, btw). I shelled all but 12 of the mussels when they were cooked (threw out those that didn't open) and returned them to the pan, making it easier to coat the pasta. I added the red pepper flakes to the mussels and broth before I added the pasta. Don't be shy with salt and pepper
Anonymous
New York
8/27/2012
An average. 4 forks if you know what you're doing. 0 if you're just starting to cook. Please explain what 1/2 extra virgin olive oil is. An ingredient? A quantity? If so how much? Great recipe. horrible ingredient list directive. Learn to edit please
vieu_loup
12/25/2011
I make this often...but what is missing is Salt...a bit of ground pepper, and use butter...so much richer with the butter.
flourpot
Evansville, Wis
12/18/2009
I added aioli and ground fennel seed to the steaming mussels, which had to help, but something is still missing.....
sirifield
Huntington, NY
6/10/2009
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