Capellini with Mussels and Anchovy Persillade

Name: Capellini with Mussels and Anchovy Persillade
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 2 cups (90 g) flat-leaf parsley, chopped; capellini with mussels; 2 garlic cloves, finely chopped; 2 tsp anchovies, chopped (about 4 fillets); 1 tbsp capers, chopped; ½ tsp red pepper flakes; 6 tbsp (90 ml) olive oil; ½ lb (225 g) capellini or spaghetti; 2 lb (900 g) mussels, scrubbed clean and debearded

4 stars (3) Rate this recipe

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!

Ingredients
Preparation

Ingredients

Anchovy Persillade

2 cups (90 g) flat-leaf parsley, chopped
capellini with mussels
2 garlic cloves, finely chopped
2 tsp anchovies, chopped (about 4 fillets)
1 tbsp capers, chopped
½ tsp red pepper flakes
6 tbsp (90 ml) olive oil

Capellini and Mussels

½ lb (225 g) capellini or spaghetti
2 lb (900 g) mussels, scrubbed clean and debearded

Preparation

Anchovy Persillade

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

Preheat the grill, setting the burners to high. Oil the grate.
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.
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.
Serve the capellini topped with the mussels.