Spaghetti with Mussels

Spaghetti with Mussels

Serves 4


¼ cup Kowalski's Unsalted Butter
2 cloves garlic, very finely minced
12 oz. frozen shelled mussels, thawed
½ cup seafood stock (or chicken or vegetable stock), divided
16 oz. dried spaghetti noodles, cooked according to pkg. directions and kept warm
- zest and juice of ½ lemon
- freshly ground Kowalski's Sea Salt and Black Peppercorns, to taste
- fresh Italian parsley, minced, for garnish
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  1. In a large skillet, heat butter over medium heat. Add garlic; cook for 2 min., stirring constantly.
  2. Add mussels and ½ of the stock to the pan. Increase heat to medium-high; bring just to a bubble. Cook until mussels are hot and stock is nearly evaporated (about 2 min.).
  3. Add pasta and remaining stock; cook and stir until hot (about 2 min.).
  4. Remove from heat; stir in zest and juice. Season to taste with salt and pepper.
  5. Garnish with parsley; serve immediately.


Tasty Tip:

  • As the mussels used in this recipe are fully cooked, it's important not to cook them any longer than necessary to warm them through. Like most shellfish, mussels cook quickly; even just 1 min. may make a difference between done and overdone (tough and rubbery) mussels.