Pissing of italians 101 | Creole Spaghetti & Mussels | Full Recipe ⬇️

Creole-Spiced Spaghetti with Mussels, White Wine & Calabrian Chili | Full Recipe ⬇️

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients:

2 lbs mussels, cleaned and debearded

1½ lbs (24 oz) spaghetti

¼ cup olive oil (plus extra for finishing)

6 cloves garlic, thinly sliced

2 medium shallots, minced

½ cup white wine (or seafood stock)

2 tbsp Tony Chachere’s Original Creole Seasoning (adjust to taste)

3 tbsp Calabrian chili paste (adjust to heat preference)

1 cup reserved pasta water

Zest & juice of 2 lemons

½ bunch fresh parsley, chopped

Method:

Cook Pasta (10 min): Boil spaghetti until just shy of al dente. Reserve 1 cup pasta water.

Build the Base (5 min): In a large pan, heat olive oil over medium. Add garlic + shallots; cook until softened and fragrant.

Season & Bloom (1 min): Stir in Calabrian chili paste + Tony Chachere’s. Cook 30 seconds to bloom flavors.

Mussels + Wine (5 min): Add mussels and white wine. Cover and steam 3–5 min until mussels open. Discard any that stay closed.

Combine (3–4 min): Add pasta + pasta water. Toss until glossy and coated.

Finish (1–2 min): Add lemon juice, zest, parsley, and a drizzle of olive oil. Taste and add a final pinch of Tony’s before serving.