We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat olive oil in a pan. Add parsley stems, garlic, and shallots. Sauté until fragrant.
Add mussels and white wine. Cover and cook on high heat for 3–5 minutes, until all shells open.
Strain the broth and reserve it. Remove mussel meat from shells and set aside.
In another pan, heat olive oil. Add garlic and chilli, sauté until aromatic.
Add dry spaghetti straight into the pan. Begin adding hot water and reserved mussel broth, one ladle at a time.
Cook the pasta like a risotto, stirring constantly until al dente.
Continue adding liquid and tossing until the sauce becomes silky and emulsified.
Add the mussels back in. Season with salt and pepper.
Finish with fresh parsley and a final toss. Serve immediately.
Want to keep this recipe for later? We can email it to you!
Use fresh mussels for the best flavor.
Cooking the pasta risotto-style allows it to absorb more flavor.
Can I use frozen mussels?
Yes, but fresh mussels will provide better flavor and texture.
What can I substitute for white wine?
You can use chicken broth or a splash of lemon juice for acidity.
How do I know when the mussels are cooked?
The mussels are cooked when their shells open up completely.
Can I make this dish spicy?
Yes, increase the amount of red chilli paste or flakes to your taste.
What type of pasta works best?
Spaghetti is traditional, but you can use linguine or fettuccine as well.
