health
Rachel Roddy’s recipe for spaghetti with mussels, parsley and lemon
Savour the glorious sound of mussels popping open and finish cooking the pasta in the shellfish liquor really to ramp up the flavour
TL;DR
- Listen for the sound of mussels opening to know when they are cooked.
- Finish cooking the pasta in the mussel liquor for deep flavor and a glossy sauce.
- Remove pasta two minutes before the package time and transfer to the mussel broth.
- Add cooked mussels, parsley, lemon juice, and zest in the final 20 seconds.
- Prepare mussels by cleaning them and removing beards.
- Ensure the mussel broth is the correct consistency and saltiness.