Spaghetti al Cartoccio — Mussels in Parchment
Spaghetti and mussels steam together in a parchment packet with garlic, white wine, and fresh parsley—the Italian way. Opens at the table for pure seafood drama.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
Ingredients
- 6 oz spaghetti
- 1 lb mussels, cleaned and debearded
- 3 cloves garlic cloves, thinly sliced
- ½ cup dry white wine
- 1 whole lemon
- 3 tbsp fresh parsley, chopped
- ¼ tsp red pepper flakes
Instructions
- 1
Heat oven to 400°F. Boil spaghetti in salted water until just under al dente, about 8 minutes. Drain well.
- 2
Tear off two 18-inch sheets of parchment. Divide spaghetti between them, making a nest in the center of each.
- 3
Scatter half the mussels, garlic, and red pepper flakes onto each nest. Pour 1/4 cup white wine over each portion.
- 4
Fold parchment over the pasta to seal it loosely—leave room for steam. Place packets on a baking sheet.
- 5
Bake 10 minutes until mussels open and you hear them sizzling inside. Discard any unopened mussels.
- 6
Transfer packets to plates. Top with parsley and a squeeze of fresh lemon. Open at the table.
Tools you’ll need
- large pot
- baking sheet
- parchment paper
- tongs
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