Capellini with Mussels and Anchovy Persillade

  • Preparation 25 MIN
    Cooking 10 MIN
  • Servings 4
We’re big fans of barbecuing bivalves at RICARDO. For a flavour revelation that feeds a crowd, put your mussels directly onto the grill and let their natural juices intensify inside the shell. Toss with anchovy persillade and pasta, and serve!


Anchovy Persillade

Capellini and Mussels


Anchovy Persillade

  1. In a large bowl, combine all of the ingredients. Season with salt and pepper. In another large bowl, set aside one-quarter of the mixture for the cooked mussels.

Capellini and Mussels

  1. Preheat the grill, setting the burners to high. Oil the grate.
  2. In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Add the pasta to the first bowl of persillade. Toss to coat.
  3. Meanwhile, place the mussels directly on the grill. Close the lid and cook for 3 minutes or until all the mussels are open. Discard any unopened mussels. Add the cooked mussels to the reserved persillade and toss to coat. Adjust the seasoning.
  4. Serve the capellini topped with the mussels.


Persillade is a mixture of chopped fresh parsley and garlic. Here we’ve livened it up with lemon, anchovies, capers and hot pepper.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.