Certainly! Here’s a simple recipe for spaghetti with mussels:
Ingredients:
- 1 pound (450g) spaghetti
- 2 pounds (900g) fresh mussels, cleaned and debearded
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup dry white wine
- 2 tablespoons olive oil
- 1 can (14.5 ounces) diced tomatoes
- 1/4 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
- Chopped fresh parsley for garnish
- Grated Parmesan cheese (optional)
Instructions:
- Prepare the Mussels:
- Scrub the mussels under cold running water, removing any grit or barnacles. Pull off the beards (the stringy bits that may be hanging out of the shell) and discard any mussels that are open and won’t close when tapped.
- Cook the Spaghetti:
- Cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside, reserving about a cup of pasta water.
- Saute Onion and Garlic:
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautΓ©ing until softened and fragrant, about 2-3 minutes.
- Add Mussels and Wine:
- Increase the heat to medium-high. Add the cleaned mussels to the skillet along with the white wine. Cover and cook for about 5-7 minutes, shaking the pan occasionally, until the mussels have opened. Discard any mussels that haven’t opened.
- Add Tomatoes and Seasonings:
- Stir in the diced tomatoes (with their juices) and red pepper flakes. Season with salt and pepper to taste. Cook for another 2-3 minutes to allow the flavors to meld together.
- Combine with Spaghetti:
- Add the cooked spaghetti to the skillet with the mussels and sauce. Toss everything together gently, adding a splash of pasta water if the sauce seems too dry.
- Serve:
- Garnish with chopped fresh parsley and grated Parmesan cheese if desired. Serve hot.
Enjoy your delicious spaghetti with mussels! Adjust the seasonings according to your taste preferences, and feel free to add a squeeze of lemon juice for a bright finish if you like.
