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Spaghetti alle Cozze (Spicy Spaghetti with Mussels)

Servings: 4 to 8


  • 6 tablespoon extra-virgin olive oil
  • 3 tablespoon garlic cloves
  • 2 tablespoon red bell peppers
  • 1 tablespoon hot red pepper flakes
  • 24 tablespoon prince edward island mussels
  • 1 1/2 cup dry white wine
  • 1 pound spaghetti
  • 1/4 cup italian parsley


Baking Directions:

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a 12- to 14-inch saute pan heat the oil over medium-high heat until just smoking.

Add the garlic, bell peppers and pepper flakes and cook until soft, 7 to 8 minutes.

Add the mussels and cook 1 minute, stirring regularly.

Add the wine and bring to a boil.

Meanwhile, drop the pasta in the boiling water and cook according to package instructions.

Cook the mussels until they have all opened, about 3 minutes.

Drain the pasta well and toss into the pan with the mussels.

Cook together for 30 seconds.

  Add the parsley, toss well and serve in a warm serving bowl.


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