30-Minute Spaghetti with Mussels

Spaghetti with Mussels Mint and Lemon — Photo:
Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen

Active Time:

20 mins

Total Time:

30 mins

Yield:

4 servings

White wine–steamed mussels and their resulting bright and briny broth partner with spaghetti that can pull its weight as a fast weeknight pasta supper or as an elegant-but-easy dinner-party dish. At La Pineta restaurant in Bolgheri, Italy, brothers Andrea and Daniele Zazzeri toss fresh mint into the pasta before serving.

The Zazzeri brothers prepare spaghetti with mussels using pasta made with flour milled from Senatore Cappelli durum wheat. The high-protein Italian wheat, bred from ancient varieties, is grown with minimal fertilization and processed slowly and at low temperatures; it contributes a rich, nutty flavor to the spaghetti. You can find Senatore Cappelli spaghetti at specialty grocery stores or online at shop.zingermansdeli.com. You can also use your favorite brand of pasta for spaghetti with mussels.

Frequently asked questions

Are mussels hard to clean?

Mussels are one of the easiest seafoods to prepare. They are inexpensive, easy to find, and quick-cooking. Most mussels available for purchase are farm-raised and usually only require rinsing and debearding before using. Store mussels in a bowl in the refrigerator set over an ice-filled bowl or zip-close bag for up to 2 days. Rinse mussels under cold water and sort through them, discarding any that have broken or cracked shells. (If you purchase wild mussels, they will need to be soaked first to remove grit and impurities.) Lightly tap any partially opened mussels, and if the shells do not close, discard them — the mussel is no longer alive. And finally, pull any stringy pieces from the mussel (this process is called debearding) and discard.

Notes from the Food & Wine Test Kitchen

Cook the spaghetti a little under al dente so that when it’s added to the mussel broth, it doesn’t overcook and become too soft. Peperoncino, crushed red pepper made from dried Calabrian chiles, offers spicy heat with fruity notes. Find it at specialty grocery stores or online at onsullivan.com.

Suggested pairing

A juicy, stone fruit–driven Vermentino, such as the 2022 Poggio al Tesoro Solosole from Bolgheri winemaker Marilisa Allegrini, is a perfect match for spaghetti with mussels.

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Ingredients

8 ounces uncooked spaghetti (preferably Senatore Cappelli)
1/4 cup extra-virgin olive oil
2 large garlic cloves, minced (about 2 teaspoons)
1/2 teaspoon crushed red pepper (such as peperoncino)
1/2 cup dry white wine (such as Sauvignon Blanc)
1 lemon, cut into 1/4-inch-thick rounds
2 1/2 pounds mussels, scrubbed and debearded
1 tablespoon finely chopped fresh mint, plus more for garnish
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste

Directions

Cook pasta in a large pot of boiling salted water according to package directions for al dente. Drain well.
Meanwhile, heat oil in a large, high-sided skillet over medium. Add garlic and crushed red pepper; cook, stirring occasionally, until fragrant, about 1 minute. Add wine and lemon slices; bring to a gentle simmer over medium. Add mussels; cover and cook, undisturbed, until mussels open, about 5 minutes. Remove from heat. Transfer mussels to a large bowl using a slotted spoon, discarding any mussels that did not open; reserve broth in skillet. If desired, remove mussel meat from shells, and place in a small bowl; discard shells if not using.
Return broth in skillet to a simmer over medium. Add drained pasta and mussels. Cook, stirring and tossing, until sauce thickens slightly and pasta is well coated, about 2 minutes. Remove from heat. Add chopped mint, salt, and black pepper; toss until well combined. Season with additional salt and black pepper to taste. Garnish with mint, and serve.

Originally appeared in Food & Wine magazine, April 2024