Spaghetti with Mussels and Fennel
Pasta and Pizza | Italian cuisine
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
The secret to this mussel recipe is simple – they should not be cooked for too long. Otherwise, they become rubbery. Therefore, it is important to act quickly and not overcook them on the stove. You can prepare all the ingredients in advance and cook them like a stir-fry.
Ingredients
- Spaghetti - 17.6 oz
- Mussels - 24 pieces
- Fennel - 1 head
- Dry White Wine - 3 fl oz
- Marinated cherries - 8.8 oz
- Chopped Sage Leaves - 2 tablespoons
- Olive Oil - 2 cups
- Garlic - 4 cloves
- Butter - 1 tablespoon
Step by Step guide
Step 1
For this recipe, you will need large mussels with one side of the shell.
Step 2
Thaw the mussel halves on the top shelf of the refrigerator.
Step 3
Finely chop the garlic and sauté it in olive oil over medium heat for 2 minutes, being careful not to let it brown.
Step 4
Add the mussel halves, placing them meat side down, and sauté for 3 minutes, then pour in the white wine and simmer for another 2 minutes.
Step 5
Add the cherry tomatoes cut in half lengthwise and pour in the white wine, simmering for 2-3 minutes over low heat.
Step 6
Add the finely chopped fennel and simmer for about 2-3 minutes to keep the fennel's texture and achieve an al dente state, then add the finely chopped parsley and butter.
Step 7
Remove from heat and mix well.
Step 8
Cook the spaghetti until al dente. Five minutes before the cooking time is up, reserve a ladle of the pasta water. Drain the water.
Step 9
Toss the spaghetti with the mussel sauce, adding reserved pasta water if necessary to prevent the spaghetti from being too dry, and serve immediately.
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