Spaghettini with Steamed Mussels

Follow ACE On
Healthy Living

Healthy Recipes
Provided by

Spaghettini with Steamed Mussels

Spaghettini with Steamed Mussels

Mussel lovers will enjoy this simple pasta preparation. Serve with an arugula salad and crusty whole-grain bread to soak up all the juices.

Serves 4

Prep Time 35 min

Total Time 35 min.


  • 2 tablespoon extra-virgin olive oil, divided
  • 2 large shallots, finely chopped
  • 4 large cloves garlic, very finely chopped
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup dry white wine
  • 1/2 cup water
  • 2 pounds mussels, rinsed, scrubbed and debearded (see Tip)
  • 12 ounces whole-wheat spaghettini
  • 1 large ripe tomato, seeded and finely chopped
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste

Cooking Directions

Step 1

Put a large pan of water on to boil for cooking pasta.

Step 2

Heat 1 tablespoon oil in a large pot or Dutch oven over medium heat. Add shallots and cook, stirring, until softened, about 5 minutes. Add garlic and crushed red pepper and cook, stirring, until the garlic is fragrant, about 1 minute.

Step 3

Add wine, water and mussels. Cover and cook for about 5 minutes. Check often and use tongs or a slotted spoon to transfer the mussels to a bowl as they open. (Discard any mussels that do not open.) Reserve the mussel-cooking liquid.

Step 4

Meanwhile, cook pasta in the boiling water until al dente, about 5 minutes. Drain and return to the pot. Add the mussel-cooking liquid—pouring it slowly to leave any sand or grit behind. Stir in tomato, parsley and the remaining 1 tablespoon oil. Season with salt and pepper.

Step 5

Divide the pasta among individual soup plates and top with the reserved mussels. Garnish with parsley and serve immediately.