Spaghetti Con Cozze Recipe

Rinse mussels under cold water, scrub shells and remove beards. Discard any mussels that are open and do not close when tapped, or have cracked shells.

In a large deep skillet or saucepan with a tight-fitting lid, heat 1 tablespoon olive oil over medium-high heat. Add cleaned mussels in an even layer.

Pour in the white wine and 1 cup cold water, add 1/2 teaspoon salt, increase heat to high, cover, and steam the mussels for 4–6 minutes until shells open. Shake the pan once or twice during cooking to redistribute heat.

Using a slotted spoon, transfer opened mussels to a bowl. Reserve the cooking liquid by pouring it through a fine-mesh sieve (or coffee filter) into a heatproof bowl to remove grit. Discard any mussels that did not open.

Bring a large pot of water to a vigorous boil. Add 1 tablespoon coarse salt. Add 12 oz spaghetti and cook until just shy of al dente (about 1–2 minutes less than package time). Reserve 1 to 1 1/2 cups of pasta cooking water, then drain the spaghetti.

While the pasta cooks, heat 3 tablespoons olive oil in a wide sauté pan over medium heat. Add the thinly sliced garlic and chopped shallot and cook gently until fragrant and soft but not browned, 2–3 minutes.

Add 1/4 teaspoon red pepper flakes and cook 30 seconds to bloom the spice.

Pour about 3/4 cup of the reserved mussel cooking liquid into the sauté pan (if you have less, use equal parts reserved pasta water and wine). Bring to a simmer.

Add the drained spaghetti directly to the pan with the sauce. Toss or use tongs to combine, adding reserved pasta water a few tablespoons at a time as needed to loosen and help the sauce cling to the pasta. Cook together over medium-high heat 1–2 minutes so the pasta finishes cooking in the sauce.

Stir in the cooked mussels (in shell) and gently toss to warm through and distribute. If using, add 1 tablespoon unsalted butter and stir until melted to enrich the sauce.

Add chopped parsley, lemon zest and a squeeze of lemon juice to taste (about 1 tablespoon). Season with 1/4 teaspoon freshly ground black pepper and additional salt if needed. Drizzle 1 teaspoon finishing olive oil if using.

Taste and adjust seasoning. Transfer to warmed bowls, ensuring each serving gets a mix of mussels and pasta. Serve immediately.