Rating: 3.2 stars
89 Ratings
  • 5 star values: 16
  • 4 star values: 15
  • 3 star values: 35
  • 2 star values: 17
  • 1 star values: 6
  • 89 Ratings
Martha Stewart Living, September 2012

Gallery

Credit: Johnny Miller

Recipe Summary test

prep:
30 mins
total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews

89 Ratings
  • 5 star values: 16
  • 4 star values: 15
  • 3 star values: 35
  • 2 star values: 17
  • 1 star values: 6