Mussels are an inexpensive shellfish that are too often overlooked in the seafood case. When properly cooked, as in this dish, they are delicious and make a dramatic presentation.
Serves 4 to 8 people
5 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
2 red bell peppers, cored, seeded, and cut into 1/4-inch dice
1 tablespoon hot red pepper flakes
24 Prince Edward Island mussels, scrubbed and rinsed
1 ½ cups dry white wine
1 pound (homemade or MB’s dried spaghetti)
¼ cup finely chopped Italian parsley
Bring 7 quarts of water to a boil and add 2 tablespoons of salt.
In a 12- to 14-inch sauté pan, heat the oil over medium-high heat until just smoking. Add the garlic, bell peppers, and pepper flakes and cook until soft, 7 to 8 minutes. Add the mussel and cook 1 minute, stirring regularly. Add the wine and bring to a boil.
Meanwhile drop the pasta in the boiling water and cook according to package instructions.
Cook the mussels until they have all opened, about 5 minutes.
Drain the pasta well and toss into the pan with the mussels. Cook together for 50 seconds, add the parsley. Toss well, and serve in a warm serving bowl.