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SPAGHETTI ALLE COZZE (Spicy spaghetti with mussels)

Serves 4 to 8 Servings


  • 6 tablespoon extra-virgin olive oil
  • 3 clove garlic
  • 2 clove 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 musseles 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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