A delightful pasta dish featuring multigrain spaghetti, fresh mussels, cherry tomatoes, and basil, infused with white wine and lemon zest.
17 minutes
A delightful pasta dish featuring multigrain spaghetti, fresh mussels, cherry tomatoes, and basil, infused with white wine and lemon zest.
tablespoons
Large Shallot, minced
each
teaspoons
Mussels, cleaned and debearded
0 lb
0.25 fluid ounces
Lemon Zest, grated
teaspoons
Cherry Tomatoes, halved
0 lb
Fresh Basil, slivered
0 oz
tablespoons
to taste
Black Pepper, freshly ground
to taste
1. Cook the Spaghetti
Bring a large pot of salted water to a rolling boil. Add the multigrain spaghetti and cook for about 11 minutes, until al dente. Drain and set aside in a warmed large shallow bowl.
2. Prepare the Aromatic Base
While the pasta is cooking, heat 2 tablespoons of olive oil in a heavy large frying pan over medium heat. Add the minced shallot and red pepper flakes. Sauté for about 2 minutes until the shallots are almost tender.
3. Cook the Mussels
Add the mussels, dry white wine, and grated lemon zest to the pan. Cover and cook for about 4 minutes, or until the mussel shells begin to open.
4. Add the Cherry Tomatoes
Add the halved cherry tomatoes and cook for an additional 2 minutes, just until they begin to soften and release their juices.
5. Combine and Serve
Combine the cooked spaghetti with the mussels and sauce in the large shallow bowl. Toss gently to coat the pasta. Add the fresh slivered basil, drizzle with 1 tablespoon of extra-virgin olive oil, and season with coarse kosher salt and freshly ground black pepper to taste. Serve immediately.
Protein Swap
Protein Swap
Core Recipe Adaptation
Protein Swap
Protein Swap
Always start with the freshest mussels you can find. Look for mussels that are tightly closed or close when tapped. Soak them in cold water and scrub the shells before cooking. Discard any that remain open after tapping to ensure safety.
Add mussels to the sauce when it has thickened, steam until they open, and discard any that do not open after cooking to avoid chewiness.
Toss the pasta in the sauce for a minute or two, adding cooking water if needed to create a silky texture.
Use high-quality spaghetti and cook it in well-salted boiling water until just al dente. It will continue to cook in the sauce.
Use ripe, flavorful fresh tomatoes or high-quality canned San Marzano tomatoes. Crush them for a rustic texture that clings to the pasta.
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