SAFFRON MUSSELS AND SPAGHETTI
Pick who you wanna share a big bowl of this pasta with. Mussels and Spaghetti tossed in a garlicky saffron sauce. Quick, easy and impressive!
Serves 2
Total Time : 30 min.
Saffron Mussels and Spaghetti
Yield: 2
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
Ingredients
- 1 1/2 lb mussels, scrubbed
- 3 tbsp olive oil
- 1/2 tbsp butter
- 4 garlic cloves, peeled
- 1–2 fresno peppers, thinly sliced
- Pinch of saffron threads
- Juice of 1/2 lemon
- 6 oz spaghetti
Instructions
- Crush each garlic clove with the side of your knife, leaving them whole.
- In a large pan (big enough to fit all the mussels), heat 3 tbsp olive oil over medium heat. Once warm, add the garlic and fresno peppers. Fry for 2-3 minutes until fragrant.
- Add the white wine and bring it to a simmer. Add a pinch of saffron threads (about 5-6 threads). Increase the heat to medium-high and add the mussels. Cook, shaking the pan occasionally, for about 5 minutes until all the mussels open. Discard any that remain closed.
- Meanwhile, bring a pot of water to a boil for the pasta. Once boiling, add the spaghetti and cook until just shy of al dente (about 1-2 minutes less than the package directions). Reserve 1/2 cup of pasta water before draining.
- Remove the mussels from the pan and reduce the heat to medium. Add 1/2 tbsp butter and let the sauce simmer, reducing until it thickens enough to coat the back of a spoon.
- Add the pasta along with the reserved pasta water to the sauce. Toss over medium-low heat until the sauce thickens and coats the pasta.
- Serve the pasta in bowls and top with the mussels.