@harka_cooks: Spaghetti Aglio e Olio with Mussels 🍝 Spaghetti alle Cozze(in Bianco) Sweet briny mussels, white wine, and silky emulsified sauce… this is where less does more. For the mussels: • 2 tbsp extra virgin olive oil • Parsley stems • 1 tsp minced garlic • 1 shallot (sliced) • 1 kg mussels (cleaned & debearded) • ¾ cup white wine For the pasta: • 2 tbsp extra virgin olive oil • 1 tsp minced garlic • 1 tsp red chilli paste (or flakes) • 130 g spaghetti • Reserved mussel broth • Hot water / pasta water • Salt & pepper • Fresh parsley 1. Heat olive oil in a pan. Add parsley stems, garlic & shallots. Sauté until fragrant. 2. Add mussels and white wine. Cover and cook on high heat for 3–5 minutes, until all shells open. 3. Strain the broth and reserve it. Remove mussel meat from shells and set aside. 4. In another pan, heat olive oil. Add garlic and chilli, sauté until aromatic. 5. Add dry spaghetti straight into the pan. Begin adding hot water and reserved mussel broth, one ladle at a time. 6. Cook the pasta like a risotto, stirring constantly until al dente. 7. Continue adding liquid and tossing until the sauce becomes silky and emulsified. 8. Add the mussels back in. Season with salt and pepper. 9. Finish with fresh parsley and a final toss. Serve immediately. #spaghetti #mussels #seafood #pasta #homecooking

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Monday 13 April 2026 04:14:02 GMT