🍝🦪 Spaghetti with Mussels & White Wine Sauce
👨👩👧👦 Serves: 4 people
⏱️ Prep time: 20 minutes
🔥 Cooking time: 25 minutes
🛒 Ingredients
🍝 Spaghetti — 400 g
🦪 Fresh mussels — 1.5 kg (cleaned)
🧅 Shallots — 3 (finely sliced)
🧄 Garlic cloves — 3 (minced)
🍷 Dry white wine — 200 ml (20 cl)
🥛 Heavy cream (optional, for creamy version) — 200 ml (20 cl)
🫒 Olive oil — 4 tbsp
🌿 Fresh parsley — 1 small bunch (chopped)
⚫ Freshly ground black pepper — to taste
🌶️ Pinch of chili flakes or extra pepper — for a kick
🔪 Step-by-Step Preparation
1️⃣ Clean the mussels 🧼
Rinse the mussels under cold running water.
Scrub the shells and remove the beard (byssus).
Discard any mussels that are open and do not close when tapped.
2️⃣ Cook the mussels 🍲
In a large pot, heat 1 tbsp olive oil over medium heat.
Add 1 shallot and sauté until soft and fragrant 🧅.
Add the mussels 🦪 and the white wine 🍷.
Cover and cook on high heat for 5–7 minutes, shaking the pot occasionally, until all the shells open.
Drain the mussels, keeping the cooking liquid 💧.
Remove the meat from most mussels, keeping a few in their shells for decoration.
3️⃣ Prepare the sauce 🍯
In a large skillet, heat the remaining olive oil.
Add the remaining shallots and the garlic 🧄, cooking until lightly golden.
Pour in the filtered cooking liquid from the mussels and let it reduce for 5 minutes.
(Optional) Stir in the cream 🥛 for a richer, creamier sauce. Simmer for 2–3 minutes.
Add the shelled mussels back to the pan, season with pepper, chili flakes 🌶️, and chopped parsley 🌿.
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