Traditional Taranto spaghetti with mussels

Traditional Taranto spaghetti with mussels


A taste of Mediterranean summer; this spaghetti tastes like a short trip to Apulia, which is where this speciality comes from.


200 g Spaghetti
400 g mussels
1 small chopped onion
1 clove of garlic
1 ripe tomato (as concassée)
50 ml extra virgin olive oil
a little bit of dry white wine
a little bit of parsley, chopped
1 pinch/es of coarse salt
1 pinch/es of ground white pepper


  • Carefully clean the mussels, pull away the beards, wash thoroughly and leave to dry.
  • Pour half of the olive oil into a casserole dish, add the garlic clove and cook until it is golden brown, add the mussels and the wine.
  • Cover the casserole with a lid and leave to cook for 5 minutes.
  • Remove the cooked mussels and keep them warm, remove the garlic clove.
  • In the meantime, cook the chopped onion in the rest of the oil in another pan and add the tomato pulp.
  • Add the mixture to the liquid the mussels were cooked in and season with parsley and pepper.
  • Cook the spaghetti in salted water for 11 minutes until al dente, strain and then mix with the tomato sauce.
  • Leave to stand for one minute. Mix the mussels in right at the end.
  • Some of the mussels can be removed from their shells if desired. Serve hot.
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