If you put your ear close to a covered pan full of mussels, olive oil, garlic, and a splash of white wine over lively heat, you will hear a sound like cracking or unzipping as the mussels open. At first, it is intermittent, so lift the lid to check. When they start popping like popcorn, remove the lid and take out the mussels. Admire the liquor—taste it for saltiness and measure it; you want about 200ml. Adjust by reducing or adding water.
Benefits of Finishing Pasta in Sauce
Spaghetti (or linguine) with mussels benefits from finishing the pasta in the sauce. This technique deepens flavor as the pasta absorbs the sauce, adds shine, and thickens the sauce with starch from the pasta. Use a large frying pan with sloping sides, a wok, or a wide pan to swish the pasta with the mussel liquor. Remove the pasta two minutes before the recommended cooking time and transfer it directly from boiling water to the bubbling broth.
Final Steps
In the last 20 seconds, add the cooked mussel flesh, minced parsley, lemon juice, and zest. Swish the pan or jolt it like a professional to create a tidal wave of supper. The aroma will be glorious.
Ingredients
- 1-1.2kg mussels
- 4 tsp olive oil, plus extra for finishing
- 2 garlic cloves, peeled and crushed
- 1 small red chilli, minced, or a pinch of chilli flakes
- 2 tbsp white wine
- 500g spaghetti or linguine
- 1 small bunch flat-leaf parsley, finely minced
- 1 unwaxed lemon
Method
- Bring a large pan of water to a boil. Pick over the mussels, discarding any open or damaged ones. Pull away beards and knock off barnacles. Soak in tepid salted water for 10 minutes.
- Warm olive oil, garlic, and chilli in a large lidded pan or wok. Add drained mussels, raise heat, add wine, and cover. Shake the pan regularly until mussels open. Remove from heat and lift out mussels with a slotted spoon, leaving broth in the pan. Remove most flesh from shells, leaving a few on half-shells for garnish.
- Salt the pasta water, add spaghetti, and set a timer for two minutes less than package time.
- If broth is sandy, strain it. Taste for saltiness; if more than 200ml, pour some out or reduce. Heat broth over medium flame.
- When timer rings, lift spaghetti into the broth and finish cooking for 1.5 minutes, stirring. Add mussels, parsley, olive oil, lemon juice, and zest. Toss vigorously and serve immediately.
