Garlic White Wine Spaghetti With Mussels Recipe
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 2 pounds mussels
  • ¾ pound spaghetti
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 cup dry white wine
  • 2 tablespoon finely chopped parsley
  • 2 teaspoons torn basil
  • 2 teaspoons finely chopped oregano
  • 2 teaspoons finely chopped mint
  • 2 teaspoons finely chopped sage
Directions
  1. Clean, de-beard, and rinse the mussels. Discard any mussels that are open and do not close when tapped.
  2. Bring a large pot of generously-salted water to a boil.
  3. Cook the spaghetti for 2 minutes less than al dente according to the package directions.
  4. Meanwhile, heat the oil in a large heavy-bottomed skillet on medium.
  5. Add the garlic and saute it for 2-3 minutes until fragrant.
  6. Pour in the wine and let it bubble at a rapid simmer for a minute to evaporate the alcohol.
  7. Add the mussels, stir, cover, and steam until the mussels open and cook, about 5-7 minutes.
  8. Transfer the mussels to a dish, leaving the liquid from the mussels in the pan.
  9. Scoop out 1 cup of pasta cooking water and set it aside before draining the spaghetti and placing it in the pan with the mussel liquid.
  10. Add the reserved cooking water to the pan and toss the spaghetti with the sauce. Let it finish cooking for 2 more minutes in the liquid, tossing occasionally.
  11. Return the mussels to the pan and add the herbs. Toss briefly until evenly combined and heated through. Salt to taste if desired.
  12. Serve immediately.