Spaghetti with Mussels
This is a delicious meal that comes together in minutes! So simple so delicious. The perfect meal for shellfish lovers!
Spaghetti with Mussels
The perfect quick meal!
Ingredients
- 2 lbs Mussels
- 28 oz Can of Whole Peeled San Marzano tomatoes
- 3 cloves Garlic
- 3 tbsp Fresh Parsley, minced Reserve the stems
- 1/4 tsp Red Pepper Flakes
- 1/4 cup Olive Oil
- Salt & Pepper to taste
Instructions
- prepare the muscles: Add the muscles to a large bowl with cold water and a 2 tablespoons of salt. Allow the mussels to soak for at least 30 minutes to an hour to release their sand.
- After 30 minutes, inspect each muscle to make sure that it is closed and not cracked. Then take the dull side of a pairing knife and remove the beard from each muscle. Some muscles may not have a beard which is normal. This is an important step because you need to make sure that there are no dead mussels or cracked ones because those are not safe to eat.
- Start a large pot of water to boil while you cook the sauce and mussels.
- In a large sauce pan add olive oil, garlic, parsley stems, and red pepper flakes. Sauté until the garlic is fragrant. And add in the whole peeled tomatoes and crushed them with your wooden spoon. Season with salt and pepper and cook for 10 to 15 minutes. Then add in the mussels and place the cover on to steam open in the sauce, stirring occasionally. Once all the muscles are open, the sauce is ready!
- Boil the spaghetti until almost al dente because you're going to finish cooking the spaghetti in the sauce. Remove all the muscles from the sauce to a bowl.
- Add the almost cooked spaghetti to the sauce and continue cooking until it is cooked to your liking. This will allow the spaghetti to absorb all the flavors of the sauce. Once the spaghetti is cooked, you can add the mussels back in or you can remove all the muscles from their shells and add them to the spaghetti. This is a matter of preference.
- Top with freshly chopped parsley and enjoy!
