"Spaghetti and mussels in a garlic white wine sauce is a classic seafood pasta dish that can be enjoyed in all seasons, but with the new year approaching, it's an even better bet since mussels taste better toward the end of the year. After growing and feeding all summer, mussels are mature, plump, sweet, and creamy in the fall and winter."
"While you can make a richer version with butter and other ingredients such as lemon juice and broth, it's not necessary for a tasty dish, and the flavor of the mussels shines through better without too many extras. While mussel pasta is often made with just parsley, Bottalico took inspiration from a recipe from the Central Italian region of Le Marche that calls for basil, mint, sage, and oregano as well as parsley, a delicious mix of herbs she has recreated here."
Spaghetti and mussels are paired in a garlic and dry white wine sauce that emphasizes the natural sweetness and brininess of plump, peak-season mussels. Mussels are richest in flavor after summer growth, becoming mature, sweet, and creamy in fall and winter (June–August in the Southern Hemisphere). The preparation relies on simple ingredients—spaghetti, extra-virgin olive oil, garlic, dry white wine—and fresh herbs rather than heavy enrichments. An optional richer approach can include butter, lemon juice, or broth, but lighter treatment allows mussel flavor to shine. A regional herb mix from Le Marche—parsley, basil, mint, sage, and oregano—adds layered aromatics.
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