Spaghetti with mussels and fennel
6 servings
30 minutes
Spaghetti with mussels and fennel is an elegant dish of Italian cuisine that combines the freshness of the sea with the aromatic spice of Mediterranean herbs. This recipe originates from Italy's coastal regions where seafood is traditionally complemented by simple yet exquisite ingredients. Mussels simmered in white wine with garlic absorb the delicate aromas of fennel and the sweetness of cherry tomatoes, creating a rich, balanced flavor. Fennel adds a light anise note to the dish, making it unique and refined. The spaghetti soaked in this rich sauce becomes perfectly silky, while parsley and butter add freshness and depth. This dish is suitable for both a cozy family dinner and a formal reception, filling the meal with warm Italian spirit and aromas of sea breeze.
1
This recipe requires large mussels with a shell on one side.
2
Thaw the mussel halves on the top shelf of the refrigerator
3
Chop the garlic finely and sauté in olive oil over medium heat for 2 minutes, on low heat without burning.
- Garlic: 4 cloves
- Extra virgin olive oil: 2 glasss
4
Add the mussel halves and place them meat side down, fry for 3 minutes, then pour in white wine and simmer for another 2 minutes.
- Large mussels: 24 pieces
- Dry white wine: 100 ml
5
Add halved cherry tomatoes and pour in white wine, simmer for 2-3 minutes on low heat.
- Cherry tomatoes: 250 g
- Dry white wine: 100 ml
6
Add finely chopped fennel and sauté for about 2-3 minutes to keep the fennel's texture and be al dente, then add finely chopped parsley and butter.
- Fennel: 1 head
- Chopped parsley: 2 tablespoons
- Butter: 1 tablespoon
7
Remove from heat and mix well.
8
Boil the spaghetti until al dente. Five minutes before cooking is done, ladle out some of the water. Drain the water.
- Spaghetti: 500 g
9
Mix the spaghetti with the sauce and mussels, adding broth if necessary to prevent the spaghetti from being too dry, and serve immediately.