Spaghetti with Mussels and Cherry Tomatoes
An iconic coastal Italian dish featuring mussels and cherry tomatoes in a flavorful sauce.
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- •Live musselsShells closed, no cracks
- •Garlic
- •Extra virgin olive oil
- •Fresh parsleyChopped
- •Dry white wine
- •Cherry tomatoesCut into quarters
- •Fresh chili(optional)Just a touch
- •Spaghetti
- 1
Rinse live mussels well and remove the byssus (beard).
5 min
- 2
Cook mussels in their own liquid with garlic, extra virgin olive oil, fresh parsley, and a splash of dry white wine. Cover and cook until mussels open. Discard any that stay closed.
10 min
- 3
Filter the mussel broth to remove sand.
2 min
- 4
Remove most mussels from their shells, leaving a few for presentation. Cover with strained broth.
5 min
- 5
Cut cherry tomatoes into quarters. Cook with chopped parsley, garlic, and a touch of fresh chili until softened.
10 min
- 6
Boil spaghetti halfway, then transfer to the pan with mussel broth. Add a few ladles of pasta water and finish cooking.
10 min
- 7
Adjust salt if needed. Top with reserved mussels before serving.
5 min
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Pizza
Any style of pizza