A quick and delicious recipe for Speedy Mussels with Pasta, perfect for a delightful dinner.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Seafood
Ingredients
Scale
8 ounces spaghetti or linguine
2 pounds fresh mussels, cleaned and debearded
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (adjust to taste)
1 cup cherry tomatoes, halved
1/2 cup dry white wine
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Lemon wedges for serving
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften.
Pour in the white wine and bring to a simmer. Add the cleaned mussels, cover the skillet, and cook for about 5-7 minutes, or until the mussels have opened. Discard any that remain closed.
Stir in the cooked pasta and reserved pasta water, mixing well to combine. Season with salt and pepper to taste.
Remove from heat and stir in the fresh parsley. Serve immediately with lemon wedges on the side.
Notes
For a creamier sauce, add 1/2 cup of heavy cream after adding the mussels.
Try substituting the white wine with vegetable or chicken broth for a non-alcoholic version.