Spaghetti con le Cozze (Spaghetti with Mussels) is a classic Italian seafood pasta dish, especially popular in southern Italy — particularly Naples and Puglia. It’s simple, elegant, and full of briny, garlicky flavor.
Here’s a traditional Italian-style recipe:
🇮🇹 Spaghetti con le Cozze (Spaghetti with Mussels)
🧂 Ingredients (Serves 2–4):
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1 lb (450g) fresh mussels, scrubbed and debearded
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12 oz (350g) spaghetti
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3–4 tbsp extra virgin olive oil
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3 garlic cloves, thinly sliced
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1 small dried chili (or pinch of red pepper flakes) – optional
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1/2 cup dry white wine
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1 small bunch fresh parsley, chopped
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Salt, to taste
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Black pepper, to taste
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Lemon wedges (optional)
Optional: 1–2 fresh cherry tomatoes (for color) or 1/4 cup chopped tomatoes — BUT many Italians prefer this dish “bianco” (no tomato), so you can skip them.
🍝 Instructions:
1. Clean the mussels:
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Scrub under cold running water and remove any beards.
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Discard any that are cracked or remain open when tapped.
2. Cook the mussels:
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In a large pan, heat 1 tbsp olive oil over medium-high.
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Add half the garlic and chili, cook 30 seconds.
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Add mussels and white wine.
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Cover and cook for 3–5 minutes, until mussels open.
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Discard any that stay closed.
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Remove mussels from shells (keep a few in shell for garnish).
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Strain cooking liquid through a fine mesh or cheesecloth (to remove grit) and reserve.
3. Cook the pasta:
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Boil spaghetti in well-salted water until just shy of al dente.
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Reserve 1 cup pasta water before draining.
4. Finish the sauce:
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In a large skillet, heat remaining olive oil over medium.
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Add rest of the garlic (and cherry tomatoes if using) and sauté 1–2 minutes.
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Add strained mussel liquid and a splash of pasta water.
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Simmer briefly to reduce slightly.
5. Combine:
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Add drained pasta and shelled mussels to the pan.
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Toss to combine, adding more pasta water if needed to loosen the sauce.
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Season with salt and black pepper.
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Toss in chopped parsley.
6. Serve:
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Plate with a few mussels in shell on top for presentation.
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Drizzle with a little raw olive oil and a squeeze of lemon if desired.
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Serve immediately with crusty bread (to mop up the sauce).
💡 Tips:
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Use fresh mussels — frozen won’t have the same depth.
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This dish is all about balance: garlic, parsley, olive oil, and the ocean flavor of the mussels.
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Never use cheese on this — Italians don’t!