Spaghetti with Mussels, Lemon, and Shallots

Name: Spaghetti with Mussels, Lemon, and Shallots
Prep time: 30 min
Total time: 30 min
Ingredients: Coarse salt; 1 pound spaghetti; 6 tablespoons extra-virgin olive oil, divided; 0.75 cup diced shallots (4 large shallots); 1 teaspoon red-pepper flakes; 0.25 cup chopped fresh flat-leaf parsley stems, plus 1 cup roughly chopped leaves; 0.75 cup dry white wine; 2 pounds mussels, scrubbed and beards removed; 0.5 lemon, zested and juiced

3.2

(89)

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

30 mins

Total Time:

30 mins

Servings:

6

Ingredients

Coarse salt
1 pound spaghetti
6 tablespoons extra-virgin olive oil, divided
¾ cup diced shallots (4 large shallots)
1 teaspoon red-pepper flakes
¼ cup chopped fresh flat-leaf parsley stems, plus 1 cup roughly chopped leaves
¾ cup dry white wine
2 pounds mussels, scrubbed and beards removed
½ 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.