Steamed Penn Cove Mussels tossed with spaghetti, shallots, red pepper flakes, lemon zest and parsley.
Course: Entrée
Cuisine: Italian
Servings: 6
Ingredients
Coarse salt
1lb.spaghetti
6T.olive oildivided
3/4c. (4 large)shallotsdiced
1tsp.red pepper flakes
3/4c.dry white wine
2lbs.Penn Cove Musselsscrubbed and beards removed
1c.fresh flat-leaf parsley leaveschopped
1/2lemonzested and juiced
Instructions
Bring a large pot of salted water to a boil, and cook pasta until al dente. Drain pasta, reserving 1 cup pasta water.
Meanwhile, in another large pot, heat 4 tablespoons oil over medium-high heat; sauté shallots, red-pepper flakes 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 with crusty French Bread.