Food & Cooking Recipes Ingredients Seafood Recipes Spaghetti with Mussels, Lemon, and Shallots 3.2 (89) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Johnny Miller 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. Print