Reviews Add Rating & Review 89 Ratings 5 star values: 16 4 star values: 15 3 star values: 35 2 star values: 17 1 star values: 6
Back to Spaghetti with Mussels, Lemon, and Shallots All Reviews for Spaghetti with Mussels, Lemon, and Shallots - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Spaghetti with Mussels, Lemon, and Shallots Credit: Johnny Miller Recipe Summary prep: 30 mins total: 30 mins Servings: 6
Ingredients Ingredient Checklist Coarse salt 1 pound spaghetti 6 tablespoons extra-virgin olive oil, divided 3/4 cup diced shallots (4 large shallots) 1 teaspoon red-pepper flakes 1/4 cup chopped fresh flat-leaf parsley stems, plus 1 cup roughly chopped leaves 3/4 cup dry white wine 2 pounds mussels, scrubbed and beards removed 1/2 lemon, zested and juiced
Gallery Spaghetti with Mussels, Lemon, and Shallots Credit: Johnny Miller
Recipe Summary prep: 30 mins total: 30 mins Servings: 6
Gallery
Spaghetti with Mussels, Lemon, and Shallots Credit: Johnny Miller
Spaghetti with Mussels, Lemon, and Shallots
Credit: Johnny Miller
Spaghetti with Mussels, Lemon, and Shallots
Recipe Summary prep: 30 mins total: 30 mins Servings: 6
Recipe Summary
prep: 30 mins total: 30 mins
Servings: 6
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Servings: 6
6
Ingredients
Ingredients
- Coarse salt 1 pound spaghetti 6 tablespoons extra-virgin olive oil, divided 3/4 cup diced shallots (4 large shallots) 1 teaspoon red-pepper flakes 1/4 cup chopped fresh flat-leaf parsley stems, plus 1 cup roughly chopped leaves 3/4 cup dry white wine 2 pounds mussels, scrubbed and beards removed 1/2 lemon, zested and juiced
Directions
Bring a large pot of salted water to a boil, and cook pasta until al dente. Drain pasta, reserving 1 1/2 cups pasta water.
Meanwhile, in another large pot, heat 4 tablespoons oil over medium-high heat; saute shallots, red-pepper flakes, and parsley stems until tender, about 5 minutes. Add wine; cook until liquid is reduced by one-third, about 2 minutes. Add mussels, cover with a tight-fitting lid, and steam until they open, 5 to 6 minutes; discard any that do not open after 6 minutes.
Add pasta to mussels, tossing until well combined. Add pasta water, and continue to toss and cook over medium-high heat until sauce has reduced and coats pasta. Stir in parsley leaves and lemon zest and juice. Stir in remaining oil, and serve immediately.
Reviews
Add Rating & Review 89 Ratings 5 star values: 16 4 star values: 15 3 star values: 35 2 star values: 17 1 star values: 6
Reviews
Add Rating & Review 89 Ratings 5 star values: 16 4 star values: 15 3 star values: 35 2 star values: 17 1 star values: 6
Add Rating & Review
89 Ratings 5 star values: 16 4 star values: 15 3 star values: 35 2 star values: 17 1 star values: 6
89 Ratings 5 star values: 16 4 star values: 15 3 star values: 35 2 star values: 17 1 star values: 6
89 Ratings 5 star values: 16 4 star values: 15 3 star values: 35 2 star values: 17 1 star values: 6
5 star values: 16 4 star values: 15 3 star values: 35 2 star values: 17 1 star values: 6
All Reviews for Spaghetti with Mussels, Lemon, and Shallots
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spaghetti with Mussels, Lemon, and Shallots
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
