Seafood pasta does not have to be a Sunday project. With tinned mussels, capers and a handful of parsley, you can make a briny, fresh and lightly spicy spaghetti on an ordinary evening.
The surprising element is the crisp lemon crumb. It adds texture to every mouthful and replaces the cheese that can quickly make mussel pasta too heavy. The mussels with garlic only need to be warmed through gently.
- Serves: 2
- Total time: approximately 25 minutes
- Difficulty: easy
- Occasion: dinner or a long lunch
Ingredients for spaghetti with mussels and crisp lemon crumb
For the spaghetti
- 200 g spaghetti
- 1 tin of mussels in oil with garlic
- 2 cloves of garlic
- 1 small red onion
- 1 tablespoon sunflower oil or mild olive oil
- 1 teaspoon dried oregano
- 1/2 to 1 teaspoon chilli flakes
- 1 tablespoon capers
- a small handful of flat-leaf parsley
- salt for the pasta water
For the lemon crumb
- 2 tablespoons olive oil
- 3 tablespoons panko or coarse breadcrumbs
- finely grated zest of 1/2 unwaxed lemon
- a small pinch of smoked sea salt
- freshly ground black pepper
Allergens: this recipe contains molluscs and gluten. The panko, pasta and seafood product may contain additional allergens. Always check the label on packaged products if you need to consider an allergy or intolerance.
Method
- Toast the lemon crumb. Heat 2 tablespoons of olive oil in a frying pan. Add the panko and fry until golden, stirring continuously. Remove from the heat and mix with the lemon zest, a very small pinch of smoked salt and pepper. Transfer from the pan.
- Heat the pasta water. Bring a large pan of water to the boil and salt it as you usually would for pasta. Cook the spaghetti until al dente, following the packet instructions.
- Build the flavour base. Finely chop the garlic and red onion. Fry them gently over a medium heat in 1 tablespoon of oil until the onion is translucent. Add the oregano and chilli flakes and cook briefly without letting the garlic colour.
- Reserve the pasta water. Just before draining, take a mugful of cooking water from the pan. Drain the spaghetti and add it straight to the onion and garlic.
- Make the sauce glossy. Add a generous splash of pasta water and toss the spaghetti thoroughly. The starch helps bind the oil and liquid into a light sauce.
- Warm the mussels gently. Drain the mussels to your taste and add them with the capers and chopped parsley. Warm through briefly and carefully; vigorous boiling can make the mussels tough.
- Serve with the crumb. Divide the pasta between warm plates and sprinkle over the lemon crumb only at the table so that it stays crisp.
How to get the recipe just right
The pasta water is the sauce
There is no cream or tomato sauce in this recipe. Starchy cooking water binds the oil and seasonings to the spaghetti. Add it in small splashes until the pasta glistens without swimming in liquid.
The mussels only need to be warmed
Tinned mussels are already cooked. Add them only at the end and toss carefully so that they remain tender and whole.
Keep the crumb dry
Transfer the toasted breadcrumbs from the hot pan immediately and keep them separate from the pasta. They quickly soften on the sauce, so sprinkle them over each plate just before eating.
Variations that also work well
- Add halved cherry tomatoes to the onion for a juicier, sweeter pasta.
- Use linguine or bucatini if you do not have spaghetti, following the cooking time on the packet.
- Replace some of the parsley with dill for a softer herbal note.
- Make it milder by omitting the chilli flakes and adding extra lemon zest.
Preparing ahead and storing
You can make the lemon crumb a day ahead. Once completely cool, store it in an airtight container in a dry place. The pasta itself is best eaten as soon as it is made.
Cool any leftovers quickly, keep them covered in the fridge and follow the storage advice on the mussel product. Reheat another portion thoroughly and do not eat it if its smell or appearance has changed.
How to serve and style the dish
Twirl the pasta loosely
Use tongs to place the spaghetti on the plate in a broad, loose twist. A tightly wound nest looks neat but is less easy to eat.
Arrange the mussels on top
Place a few mussels left at the bottom of the pan on top of each plate so that it is immediately clear what makes the dish special.
Sprinkle in two stages
Add a little crumb in the kitchen and put the rest in a small bowl on the table. This leaves plenty of crunch for the final mouthfuls.
Use lemon as an accent
A small lemon wedge at the side is useful and adds colour. There is no need for half a lemon on every plate.
Browse deep plates and pasta bowls that make it easy to enjoy the sauce and spaghetti together.
Frequently asked questions
Can you eat tinned mussels straight from the tin?
Always follow the instructions on the product label. In this recipe, prepared tinned mussels are only warmed briefly in the hot pasta.
Why use breadcrumbs instead of cheese?
Breadcrumbs add crunch without overpowering the briny flavour of the mussels. Lemon zest also makes the dish taste fresher.
How can I prevent dry pasta?
Reserve plenty of pasta water and add it in small splashes as you toss the pasta. Serve immediately, because the spaghetti will continue to absorb liquid.
Can I use fresh mussels?
Yes, but the method will change completely and you will need to clean, check and cook them according to a reliable recipe. This quick version is written specifically for prepared tinned mussels.
A small dish with a warm, inviting feel
This spaghetti uses few ingredients, but each layer has a purpose: mussels bring briny depth, capers add piquancy, pasta provides comfort and lemon crumb supplies the final crisp detail.
