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Spaghetti with Mussels

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Spaghetti with Mussels
Submitted by:
Makes: 4 servings adjust
Originating from the coastal regions of Italy



  • 2 pounds Mussels

Step 1

Scrub mussels well under cold running water; carefully cutting off the 'beards' with a small sharp knife. Discard any that do not close when tapped sharply on the counter.

Step 2

Place the mussels with a cupful of water in a large saucepan over moderate heat. As soon as they open, lift them out one by one with a slotted spoon and set aside.

Step 3

When all the mussels have opened (discard any that do not), straining the cooking liquid in the saucepan through a layer of paper towel to remove any grit, and reserve until neede.


  • 5 tablespoons Olive Oil
  • 3 Garlic Cloves, finely chopped
  • 4 tablespoons Fresh Parsley, chopped
  • 4 tablespoons White Wine

Step 4

Heat the oil in a large frying pan. Add the garlic and parsley and cook for 2-3 minutes. Add the mussels, their cooking liquid and the wine. Cook the sauce over moderate heat until heated through.


  • 14 ounces Spaghetti

Step 5

Cook the pasta in plenty of boiling salted water until al dente. Drain, then turn it into the frying pan with the sauce, and stir well over a moderate heat for 3-4 minutes. Serve immediately on individual plates.
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