Photograph of the finished Spaghetti alle cozze

Italy · Mì spaghetti vẹm xanh

Spaghetti alle cozze

30 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Spaghetti Spaghetti 400 g
  • Photograph of Green mussels Green mussels 1.4 kg
  • Photograph of Tomato Tomato 4
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Dried chillies Dried chillies 4
  • Photograph of White wine White wine 240 ml
  • Photograph of Parsley Parsley 48 g
  • Photograph of Olive oil Olive oil 140 ml

Method

  1. 1 Clean the mussel shells thoroughly and remove any attached tentacles, discarding any with cracked shells or those that don't close when tapped.
  2. 2 Sauté the garlic and dried chilies, then add the mussels, pour in the white wine, and cover for 4 minutes.
  3. 3 Remove the mussels from the water, extract most of the meat, and strain the mussel juice through a cloth.
  4. 4 Cook sliced tomatoes with mussel broth until the sauce is slightly thickened.
  5. 5 Add the cooked al dente pasta to the sauce, stir in the mussels, and sprinkle with parsley.

With an appliance

  • Microwave 27 min

    Replace step 2: place mussels, garlic, dried chili peppers, and wine in a bowl with a vented lid, and microwave at 900 W for 4 minutes; step 3 still involves straining the mussel broth through a cloth and discarding any mussels that do not open.

Start cooking