Mussels with Whole Wheat Spaghetti

  • serves 10


46 Ratings
Directions for: Mussels with Whole Wheat Spaghetti


5 lb(s) fresh cultured blue mussels, cleaned and scrubbed

2 ½ lb(s) whole wheat spaghetti

¼ cup olive oil (for step #2)

1 ¼ cup mixture of carrots, leeks, onions and celery, minced

½ cup dry white wine

¼ cup olive oil (for step #4)

1 cup mushrooms, sliced

2 red peppers, julienned

1 clove garlic, minced

4 shallots, minced

¼ bunch fresh parsley, minced

1 pinch salt and pepper, to taste


1. Rinse fresh blue mussels in tap water, scrubbing and removing beard.

2. Heat olive oil in a large pot. Sauté vegetables a few minutes. Add wine, bring to boil. Add fresh blue mussels, cover and cook over high heat until shells open, 5 to 7 minutes. Remove mussels from shells, keeping some in the shell for garnish.

3. Cook pasta according to instructions. Drain. Rinse with cold water and drain again.

4. Heat olive oil in a large frying pan. Add mushrooms, red peppers, garlic, shallots, and cook for 3 minutes.

5. Add mussels, parsley, cooked spaghetti, and heat well. Season to taste with salt and pepper.

6. Serve immediately on warm plates and garnish with mussels in shell.

See more: Saute, Shellfish, Main, Pasta, Quick and Easy, Mussel Industry Council

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