Spaghetti with mussels – Original Neapolitan Recipe


- 400 grams (14 oz) spaghetti or linguine -

- 1,5 kg (53 oz) mussels -

- 400 grams (14 oz) cherry tomatoes -

- 3 cloves of garlic -

- 8 tablespoons extra virgin olive oil -

- half hot pepper -

- chopped fresh parsley 2-3 tablespoons -

- ¼ glass of dry white wine -

- 1 handful of salt -

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PREP TIME – 10 mins

COOK TIME – 20 mins

TOTAL TIME – 30 mins


LEVEL – easy
EQUIPMENT – 1 large lidded saucepans – 1 large pan – 1 large pot – 3 bowls – 1 fine-mesh sieve – 1 colander


1-      Clean the mussels by scrubbing them in cold water, and removing the beards. If any remain open after tapping them against the side of the work surface, discard them.

2-      Heat oil (4 tablespoons) in a large lidded saucepan, add 2 cloves of garlic and hot pepper (as you prefer). After 1-2 minutes add the mussels and the wine (¼ glass of dry white wine). Cover with the lid and continue cooking for 3-4 minutes, or until the mussels open. If any mussels remain closed at the end of cooking, discard them. Transfer the mussels with a slotted spoon to a large bowl. Strain the mussel broth through a fine-mesh sieve and put it in another bowl.  Remove the mussels from their shells and add to broth, except 10-12 for topping, put them in a bowl and use at the end.

3-      Cut all cherry tomatoes in 4 pieces.

4-      Heat oil (4 tablespoons) in a large pan over medium heat. Add 1 clove of garlic and cook until it just begins to color, 2 minutes. Carefully add cutted cherry tomatoes, cook medium heat for 5 minutes and add mussels and the mussel broth, cook medium heat mashing up sometimes. (Bring off garlic during the cooking of sauce and don’t add salt to sauce because the mussel broth is salty).

5-      Meanwhile the sauce is cooking, in a large pot heat the water (circa one liter – 0,3 gal – of water each 100 grams – 3,5 oz of pasta) until it boils, add a handful of salt, then add spaghetti (only when the water boils add pasta).  Cook spaghetti (see the cooking time recommended on the package), at the end drain the pasta with the colander (pasta must be al dente).

6-      Add the pasta to the pan with the sauce, mix together well low heat for 1 minute (mantecare) and serve immediately, topping the plate with mussels with their shells and chopped fresh parsley.


Enjoy your meal!