Spaghetti with Fresh Mussels, Parsley and Shallots

This blog post is driven by my boyfriend’s appetite for mussels. Through this blog post, I want to show you that mussels can be served perfectly with pasta in stead of french fries. In fact, this recipe was a “Pasta Alle Vongele” recipe, but as mussels are cheaper and more obtainable, I opted to prepare it with mussels.


Ingredients (serves 4)

  • 1 à 2 kg of Mussels (in principle, 1 should suffice, but I prefer 2 kg)
  • 500 g Whole Weat Spaghetti
  • 1/2 Cup Olive Oil
  • 3 Shallots
  • 1 Bunch of Flat-Leaf Parsley
  • 2 Cloves of Garlic
  • Pepper & Salt

photo 1 Instructions 1. Clean the mussels 2. Bring a large pot of water to a boil to cook the spaghetti later. 3. Peel and mince the shallots and garlic. Put it aside. 4. Chop the parsley and put it aside as well. 5. Cook pasta until al dente. 6. Preheat a large pot to medium and add the olive oil. Sauté the minced shallots and garlic briefly for a few minutes until the shallots have softened. Add the mussels, cover with a lid and steam mussels for 5 to 6 minutes or until all mussels open (if any mussels do not open, discard). 7. Add pasta to mussels, tossing until well combined. Stir in the parsley. photo 2






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