This dairy-free Smoked Mussel Spaghetti is a regular quick meal chez-moi! I always keep a few tins of Trader Joe’s Lightly Smoked Mussels on-hand for this quick and satisfying dinner.
Smoked Mussel Spaghetti
This dairy-free Smoked Mussel Spaghetti is a regular quick meal chez-moi! I always keep a few tins of Trader Joe's Lightly Smoked Mussels on-hand for this quick and satisfying dinner.
Equipment
- 1 large pot
- 1 large skillet
- 1 strainer
- 1 pair of tongs
Ingredients
- ¾ lb spaghetti I use De Cecco brand
- 3 tbsp extra-virgin olive oil plus more for finishing; I used Arbequina as a finisher
- 1 head fennel diced; fronds reserved for garnish
- ½ cup shallots diced (about 1/4 cup)
- 5 garlic cloves minced
- kosher salt
- freshly ground pepper
- 2 tbsp capers drained
- 1 cup stock veggie, seafood, or chicken; I used a homemade chicken stock
- 4.2 oz tin smoked mussels in olive oil Trader Joe's has the best option in my opinion
- 2 tbsp fresh dill lightly packed
- 1 lemon juice of ½, plus more wedges for serving
- coarse breadcrumbs for serving, optional
Instructions
- Bring a large pot of water to a rolling boil. When the water reaches a rolling boil, add 2 tablespoons of Kosher salt, stir; return water to a full boil before adding the pasta. Cook spaghetti until al dente, reserve ½ cup starchy water, and strain the pasta.
- Meanwhile, heat extra-virgin olive oil in a large skillet over medium heat. Add shallot, fennel, and a 3 finger pinch of salt; cook, stirring occasionally, until softened, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Add capers and quickly stir to combine.
- Add stock and reduce for about 10 minutes. You may have to add more stock depending on the size of your pan and heat level. You want a tiny little bit of liquid left in the pan to toss with the pasta. When you scrape a wooden spoon across the skillet you want the mixture to quickly swallow your path.
- Turn heat down to lowest possible setting. Add Al dente spaghetti to the skillet and toss to coat. Thin out the sauce by adding 1 tbsp of pasta water at a time as you're tossing, as necessary. Add dill and the juice of ½ lemon, toss again.
- Drain most of the oil from the mussels and add to the pasta. Lightly toss, being careful not to destroy the mussels.
- Serve with coarse breadcrumbs, fennel fronds, black pepper, and a drizzle of your best extra-virgin olive oil!
my favourite pasta – i think i ask my housemates if we can make this like every other week. can’t go wrong with fresh lemon and herbs and the fennel is a great addition.
made it with the smoked mussels the first time around, which was lovely, and have since found that it tastes great with just about every kind of tinned seafood that we regularly keep in the pantry.
Your comment made my day! I’m so happy you enjoy this recipe. Great idea to switch it up with other kinds of tinned seafood. Cracking open a can of tinned seafood is glorious because..no prep! Happy cooking!!