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Spaghetti with Mussels in White

Updated: Feb 14

  • I am a fan of Mediterranean dishes and should make them as often as possible! They are extremely healthy and full of vitamins that are necessary for us. In addition, it is necessary to pay attention to how the shells are prepared in the correct way. A very easy recipe and ready quickly. Follow recipe.

Ingredients: economic, simple, preparation: 30 min. 4 serving
  • 320 g spaghetti

  • 2 kg mussels in the shell

  • extra virgin olive oil

  • 3 large garlic cloves/ finely chopped

  • 1 sprig chopped parsley

  • 70 ml white wine

  • black pepper to taste

Preparation:
  1. Rinse the shells well and clean the outside well of impurities. When you are done, put them in a large pot with water, turn on the heat to medium-moderate, cover with a lid and when the mussels have opened, turn them occasionally. Once they are all open, turn off the heat and let them cool.

  2. Separate a few pieces of clean shells for decoration, remove the rest of the mussel shells from the membrane and put them in a container.

  3. Then filter the water that will remove the mussels: by placing a fine mesh strainer over the bowl and placing a cloth napkin in the strainer. Pour the mussel water: you will see that all impurities will remain inside the napkin!

  4. In the meantime, put plenty of olive oil in the pan — it must at least cover the bottom, and chopped garlic cloves. Fry and stir over low heat, wait for the onion to release its fragrance, be careful not to burn.

  5. Then add white wine and a little filtered mussel water. Do not add everything at once, because you risk ending up with very salty and inedible pasta, but add little by little and try several times until you achieve the desired taste. Let the sauce thicken a little and finally add the mussels, let them flavor for a couple of minutes at most and turn off the heat.

  6. Add some ground black pepper and set aside. Cook the spaghetti, drain it and pour it into the pot with the sauce. Let it stand for a few minutes and with the fire off, add some chopped parsley. Never cook parsley because cooked parsley loses its characteristic aroma and becomes bitter during cooking. Buon appetito!

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