ItalianNeapolitan
Spaghetti with Mussels
by Manu Food · 60K subscribers on YouTube
A classic Neapolitan dish of spaghetti with mussels, made creamy with a few secret tricks: opening mussels raw or in a pan, sautéing garlic, deglazing with white wine, adding cherry tomatoes, and finishing the pasta in the sauce with parsley and raw olive oil.
- Difficulty
- medium
Ingredients
7 items- Extra Virgin Olive OilFor sautéing and finishing
- Garlic1 clove, crushed
- MusselsFresh, cleaned
- White WineFor deglazing
- Cherry TomatoesA handful
- SpaghettiAs needed
- ParsleyFresh, chopped
Method
- Open the mussels: use a knife starting from the smooth side, remove the top shell and the beard. If you are not confident, open them in a pan over heat instead.
- Heat a drizzle of extra virgin olive oil in a pan and sauté a crushed garlic clove until golden, then remove the garlic.
- Add the mussels to the pan and deglaze with a splash of white wine.
- Add cherry tomatoes and a ladle of pasta cooking water. Cook over low heat.
- Cook the spaghetti in boiling salted water until al dente, then drain and transfer them to the mussel sauce. Finish cooking the pasta in the sauce over high heat, adding more pasta water as needed to maintain creaminess.
- Sprinkle with chopped parsley and a drizzle of raw extra virgin olive oil. Toss everything together until creamy and serve immediately.
