Mussels with Pasta
with lemon, garlic, and white wine

Mussels are one of the easiest seafood dishes to prepare, and typically aren't very expensive. This recipe adds a lemony zest and some red pepper flakes to give it a little bit of a spicy kick. Sauted garlic rounds out the flavors beautifully. Tip: When buying mussels, make sure they are fresh. Don't be afraid to inspect them at the market. Reject mussels that are cracked, already opened, or smell bad. We think it's best to cook them right away, but you can store them in the fridge for up to 24 hours. For the pasta, we prefer regular spaghetti noodles but you can certainly use other noodles such as linguinie.

SERVINGS
4
PREP TIME
5 minutes
COOK TIME
15 minutes
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Ingredients
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Lemon
Lemon
1 large
Olive Oil
Olive Oil
1 tablespoon
Garlic
Garlic
3 cloves
Red Pepper Flakes
Red Pepper Flakes
½ teaspoon
Parsley
Parsley
2 tablespoons
Mussels
Mussels
1 pound
Dry White Wine
Dry White Wine
½ cup
Spaghetti Noodles
Spaghetti Noodles
1 pound
Directions
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1
Mince 3 cloves of garlic.
Mince 3 cloves of garlic.
2
Mince about 2 tablespoons of fresh parsley.
Mince about 2 tablespoons of fresh parsley.
3
Zest a large lemon. You'll want at least 1 teaspoon of lemon zest. Then cut the lemon in half and set aside - you'll squeeze the juice from it later.
Zest a large lemon. You'll want at least 1 teaspoon of lemon zest. Then cut the lemon in half and set aside - you'll squeeze the juice from it later.
4
Boil 1 pound of pasta in salted water, until al dente. Save at least ½ cup of the pasta water - you may need it at the end of the recipe.
Boil 1 pound of pasta in salted water, until al dente. Save at least ½ cup of the pasta water - you may need it at the end of the recipe.
5
Combine mussels with ½ cup of dry white wine in a large straight-sided sauce pan. Bring to a boil.
Combine mussels with ½ cup of dry white wine in a large straight-sided sauce pan. Bring to a boil.
6
Cover and cook about 5 minutes (or until the mussels open up), shaking occasionally.
Cover and cook about 5 minutes (or until the mussels open up), shaking occasionally.
7
Remove mussels with a slotted spoon and put them in a bowl. Set aside.
Remove mussels with a slotted spoon and put them in a bowl. Set aside.
8
Strain the wine (cooking liquid) through a fine-mesh filter and set aside.
Strain the wine (cooking liquid) through a fine-mesh filter and set aside.
9
Clean the sauce pan, then heat 1 tablespoon olive oil in it.
Clean the sauce pan, then heat 1 tablespoon olive oil in it.
10
Add minced garlic and ½ teaspoon red pepper flakes. Cook, stirring often, just until garlic starts to turn golden brown.
Add minced garlic and ½ teaspoon red pepper flakes. Cook, stirring often, just until garlic starts to turn golden brown.
11
Stir in the filtered cooking wine and 1 teaspoon lemon zest. Squeeze lemon juice into the pan as well. Bring to a simmer and cook about 3-4 minutes.
Stir in the filtered cooking wine and 1 teaspoon lemon zest. Squeeze lemon juice into the pan as well. Bring to a simmer and cook about 3-4 minutes.
12
Stir in the mussels. Cover and cook for about 2 minutes.
Stir in the mussels. Cover and cook for about 2 minutes.
13
Add cooked pasta and toss with mussels. Add some of the reserved pasta water, as needed, until the sauce has the desired consistency. Stir in 2 tablespoons of minced parsley.
Add cooked pasta and toss with mussels. Add some of the reserved pasta water, as needed, until the sauce has the desired consistency. Stir in 2 tablespoons of minced parsley.
14
Serve with your favorite white wine and perhaps a good crusty bread to help soak up the sauce. Enjoy!
Serve with your favorite white wine and perhaps a good crusty bread to help soak up the sauce. Enjoy!