This spaghetti with mussels dish is the perfect pasta recipe to serve at a summer dinner party. It comes together in a flash, looks gorgeous and simply just needs to be served with some toasted, buttery garlic bread and a cold glass of Cambria's Chardonnay.
I love cooking with the type of wine I will be serving that night, and as every chef says, you should never cook with a wine you wouldn't drink! Especially when the sauce for the spaghetti is basically wine, stock and olive oil. Simplicity at its best. Cambria's Chardonnay opens with lively fruit and oak spice aromas. It is perfect to pair with fresh seafood. While I chose to add only mussels to this dish to keep it simple, you don't have to stop there! Depending on the size of the crowd I am feeding, I like adding clams to the mix as well. Shrimp and scallops work too if you want a hearty seafood pasta dish.
Spaghetti with Mussels, Lemon, Garlic and White Wine
(makes 4-6 servings)
- 1 box of spaghetti, cooked to al dente
- 4 cloves of garlic, minced
- 6 shallots, finely chopped
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 3/4 cup Cambria Chardonnay
- 1 1/2 cups fish or chicken stock
- 1 1/2 pounds fresh mussels
- 1/2 cup fresh parsely, roughly chopped
- 1 lemon, zested
- 1/2 cup parmesan, freshly grated
- salt & pepper, to taste
- Boil a large pot of water and cook spaghetti to al dente. Strain, rinse with cold water and set aside.
- In a large frying pan over medium low heat add the garlic, shallots and olive oil. Cook until the shallots turn translucent. Season with salt and pepper.
- Pour in the lemon juice and Chardonnay. Cook until the Chardonnay reduces to half.
- Add the chicken stock and let come to a simmer.
- Add the mussels and steam with the lid on for 3-4 minutes or until the mussels have opened up.
- Toss in the cooked pasta until coated. Finish off with fresh parsley, lemon zest, parmesan, salt and pepper.
- Serve with a glass of Cambria's Chardonnay.
- Marcella, Hey Modest Marce