Ingredients
Method
- Bring a large pot of generously salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 1 cup of pasta water before draining. Do not rinse the pasta.
- While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant but not browned.
- Add the rinsed cannellini beans to the skillet. Stir gently to coat them in the oil and garlic mixture. Cook for 1-2 minutes to warm through slightly.
- Pour in the white wine, scraping up any bits from the bottom of the pan. Let it simmer for 1 minute until the alcohol smell dissipates and the liquid reduces slightly.
- Add the thawed mussels (if using frozen) or fresh mussels directly to the skillet. Cover immediately with a tight-fitting lid. Steam for 3-5 minutes, shaking the pan occasionally, until the mussel shells have opened wide. Discard any mussels that remain closed.
- Remove the skillet from heat. Stir in the cubed butter, lemon zest, and half of the lemon juice. The residual heat will melt the butter into a glossy sauce. Taste the liquid; add salt if needed, keeping in mind the beans may already have sodium.
- Add the drained spaghetti directly to the skillet with the mussels and sauce. Toss vigorously, adding reserved pasta water one tablespoon at a time until the sauce coats the noodles evenly and looks silky. The internal temperature of the mussels should be at least 145°F (63°C).
- Serve immediately in warm bowls, garnished with chopped parsley, remaining lemon juice, and extra red pepper flakes if desired.
Nutrition
Notes
The cannellini beans hold the sauce together without making it heavy, creating a creamy texture that clings perfectly to spaghetti strands. I keep frozen mussels in my freezer specifically for these nights when I want dinner on the table before I even check what’s cooking.