Sweet Pepper Mussels Spaghetti is an easy seafood pasta that brings together perfectly al dente spaghetti, Fishwife Sweet Pepper + Garlic Mussels, jammy tomato, bright lemon, parmesan, and fresh parsley. The mussels and their garlicky, sweet-peppery sauce get tossed through the noodles until every strand is glossy, savory, and packed with flavor. It’s briny, bright, and deeply satisfying—the kind of weeknight pasta that tastes like you put in way more effort than you actually did.
This Recipe Features:
Mussels with Sweet Pepper + Garlic (3-Pack)
Sweet Pepper Mussels Spaghetti is an easy seafood pasta that brings together perfectly al dente spaghetti, Fishwife Sweet Pepper + Garlic Mussels, jammy tomato, bright lemon, parmesan, and fresh parsley. The mussels and their garlicky, sweet-peppery sauce get tossed through the noodles until every strand is glossy, savory, and packed with flavor. It’s briny, bright, and deeply satisfying—the kind of weeknight pasta that tastes like you put in way more effort than you actually did.
This Recipe Features:
Mussels with Sweet Pepper + Garlic (3-Pack)
Ingredients
- • Kosher salt, for the pasta water, plus more to taste
- • 4 oz (¼ lb) spaghetti
- • 2 tablespoons olive oil
- • 1 shallot, thinly sliced
- • 1 tin Fishwife Mussels with Sweet Pepper + Garlic
- • 1 lemon, zested and juiced
- • ¼ cup grated Parmesan, plus more for topping
- • ¼ cup finely chopped fresh parsley
- • Freshly ground black pepper, to taste
Directions
- Bring a large pot of well-salted water to a boil.
- Meanwhile, warm the olive oil in a large skillet over medium heat. Add the shallot and sauté, stirring occasionally, until softened and translucent, 4 to 5 minutes.
- Add the spaghetti to the boiling water and cook until just shy of al dente, 1 to 2 minutes less than the package directs (it will finish cooking in the pan). Before draining, reserve about ½ cup of the pasta water.
- Add the tin of mussels to the skillet along with all of its sauce. Stir to combine and let it bubble gently for about 1 minute, just long enough to bloom the spices. The mussels are already cooked, so keep the heat low to avoid overcooking.
- Using tongs, transfer the spaghetti straight into the skillet, along with the lemon zest and a splash of the reserved pasta water. Toss to coat.
- Pull the skillet off the heat. Add the Parmesan a little at a time, tossing constantly and loosening with more pasta water as needed, until the sauce is thick, glossy, and clinging to the noodles.
- Finish with a squeeze of lemon juice, then season with salt and black pepper to taste.
- Top with the chopped parsley and a little more Parmesan, and serve immediately.
This Recipe Features
Mussels with Sweet Pepper + Garlic (3-Pack)
