Mussels with Whole Wheat Spaghetti



Mussels with Whole Wheat Spaghetti

Course Main Course
Cuisine Italian
Servings 10


  • 5 bottles Triton mussels in vinegar and garlic drain liquid and retain a portion for later
  • 2 1/2 lbs whole wheat spaghetti
  • 1/4 cup olive oil
  • 1 1/4 cups mixture of carrots, leeks, onions and celery, minced
  • 1/2 cup dry white wine
  • 1/4 cup olive oil
  • 1 cup mushrooms, sliced
  • 2 red peppers, julienned
  • 1 clove garlic, minced
  • 4 shallots, minced
  • 1/4 bunch fresh parsley, minced
  • 1 pinch salt and pepper, to tatse


  • 1. Drain liquid from mussels, and retain a small amount for step 4.
    2. Heat olive oil in a large pot. Sauté vegetables a few minutes. Add wine, bring to boil. Add mussels, cover and cook over heat for 5 to 7 minutes.
    3. Cook pasta according to instructions. Drain. Rinse with cold water and drain again.
    4. Heat olive oil in a large frying pan. Add mushrooms, red peppers, garlic, shallots, and cook for 3 minutes.
    5. Add mussels, parsley, cooked spaghetti, and heat well. Season to taste with salt and pepper.
    6. Serve immediately on warm plates and garnish with mussels in shell.


Delightful and simple!
We recommend using Triton preserved mussels to add acidity to your dish, and bypass fresh mussels. But, as the picture illustrates, the decision to use fresh mussels is also a good one!

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