Ingredients

How to make it

  • Cook the mussels and make a mussel stock as per the directions for Quick Mussel Stock, using 3 pounds of mussels and 4 cups of water rather than the 2 pounds of mussels and 2 cups of water suggested in the stock recipe. After adding the mussels, cook them just until the shells open so they do not overcook. Strain the stock through a fine-meshed sieve and season. Remove most of the mussels from their shells and reserve; leave a few in the shell for garnish.
  • In a large sauté pan or skillet, heat the olive oil over medium heat until shimmering. Add the pasta and cook, stirring constantly, until golden, about 3 minutes. Add the garlic and a sprinkle of red pepper
  • flakes and cook until fragrant, about 1 minute.
  • Add the mussel stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the pasta is just al dente, about 10 minutes. Nestle the reserved mussels in the pasta, stir in the parsley, and heat through. There should be a bit of liquid left in the
  • pan; add a little water if the pasta is too dry. Serve with Aïoli alongside to stir in at the table.
  • Aïoli
  • Using a mortar and pestle, combine the garlic and the 1/4 teaspoon salt and grind to a smooth paste. You may continue using the mortar and pestle in the traditional manner or transfer the garlic paste to a bowl or food processor. Add the egg yolk and 1 teaspoon water and whisk or process until smooth. While whisking constantly, or with the machine running, slowly pour in the oil. Start with just a few drops at a time and, as the sauce begins to thicken, add the rest of the oil in a slow, fine stream. If the aïoli becomes too thick, thin with a bit of warm water. Stir in the lemon juice and salt to taste. Use now, or cover and store in the refrigerator for up to 2 days.
  • Mix seafood and meat together in this dish as you would for paella, or mix fish and shellfish to turn it into a sopa de mariscos. Stir in a spoonful of Aïoli at the end for a delicious finish if you like, but it isn't needed. Cappellini, angel hair, spaghettini, or vermicelli pasta
  • broken into 1-inch pieces all work well for this dish.

Reviews & Comments 6

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    " It was excellent "
    theiris ate it and said...
    Lovely, ty girlfriend! Mare
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    " It was excellent "
    brianna ate it and said...
    This is a recipe to drool over. Thanks for posting it. can't wait to try it. '5'
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    " It was excellent "
    mamalou ate it and said...
    Sounds wonderful!
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    " It was excellent "
    danadooley ate it and said...
    I adore mussels and this recipe looks like a real beauty. Thanks for sharing. Yeah I'm a fan!
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  • kathye 6 years ago
    This looks so interesting....have to try it
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  • dandelion 6 years ago
    I can't wait to try this one. My daughter and I LOVE mussels. THX :)
    Was this review helpful? Yes Flag

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