Photo: Marcus Nilsson; Styling: Victoria Granof
Yield
8 servings (serving size: 1 cup)

This dish combines two economical ingredients, mussels and pasta, to create an elegant dish.

How to Make It

Step 1

Cook pasta in boiling water with 1 tablespoon salt for 9 minutes; drain.

Step 2

Combine mussels and white wine in a Dutch oven over medium-high heat. Cover and cook 7 minutes or until shells open; discard any unopened shells. Line a fine sieve with 2 layers of cheesecloth; place over a bowl. Strain cooking liquid through prepared sieve; reserve 2 cups cooking liquid. Remove mussels from shells; keep warm. Discard cheesecloth and shells.

Step 3

Heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add pine nuts and garlic; cook 1 minute, stirring constantly. Add reserved cooking liquid, remaining 3/4 teaspoon salt, rind, and juice, stirring well; bring to a simmer. Add pasta to pan; cook 5 minutes or until liquid thickens and coats pasta. Remove from heat; stir in parsley and mussels. Serve immediately.

Blue Ridge, Washington, DC

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Ratings & Reviews

Yael13's Review

BrigitteR
August 28, 2012
Hands down this is the best pasta dish I've ever made in my life. It was easily restaurant quality. I bought excellent mussels from Whole Foods and made the dish the same day I purchased the mussels. I really can't imagine why someone would get sick from this, unless they got a bad batch of mussels. It's also good to note that sometimes shellfish do not mix well with red wine, so if you plan on having wine with this dinner, drink white.

Moss83's Review

lastharper
May 22, 2010
I see no one else liked this! I actually got on the web site to search for it, since we had it and loved it! We got super fresh mussels, and I added arugula for a bit of zing, plus I went heavy on the orange zest....other than that I pretty much followed the recipe. My teenage step son and his girlfriend even loved it! So I'm making it again tonight....sorry to see others didn't have the same experience!

BrigitteR's Review

Moss83
May 13, 2010
So when I made this I bought frozen mussels and I think that was a mistake. The dish turned out very bland and very salty. I think that is because the mussels I bought were pre-salted so when I added salt to the recipe it only made things worse. I didn't really like this recipe. The orange just didn't add enough flavor to the dish to make it a good dish. The mussels also got over cooked so they were rubbery..but that one was my fault.

lastharper's Review

Yael13
April 18, 2010
Brace yourself--I'm a really good cook and my husband threw up in the trashcan. That's how bad this was. It's possible that we got a bad batch of mussels, but our seafood store (we live on the coast) is super good and reliable. Pine nuts were good, but the flavors just didn't come together. Did I mention he threw up?

AnitaFaranda's Review

AnitaFaranda
March 30, 2010
N/A