Bigoli with mussels and caramelized onions
By Emma Kitchen
Certified Culinary Professional
•
Recipe tested & approved
Bigoli pasta tossed with caramelized Spanish onions, steamed mussels, and a tangy sauce made from white wine, lemon juice, and chopped anchovies. Olive oil slowly infuses the sauce while anchovies dissolve adding depth. Fresh parsley brightens the dish. Cook time staggered to soften onions thoroughly before cooking mussels. Pasta water used to loosen sauce. Ingredients tweaked: replacing lemon juice with grapefruit juice, anchovies with a splash of fish sauce, and white wine swapped for dry sherry. An extra touch of chili flakes added for heat.
Prep:
20 min
Cook:
25 min
Total:
45 min
Servings:
4
#pasta
#seafood
#Italian
#Venetian
#quick meal
Onions, mussels. Bigoli thick and rough. Not thin spaghetti. Olive oil soaked in onion bits, sweet, almost burning edges. Then sherry cuts through, sharp, dry, a deep tang. Citrus changed to grapefruit, less sour but more bitter with fresh pop. Fish sauce, salty, funky, replaces anchovy filets crushed and melted in. Mussels steam open in the thick sauce, slippery shells, sea scent sharp. Parsley chopped rough, sprinkled last. Optional pepper flakes for surprise. Pasta water thickens, slicks sauce to cling. Italian roots with a twist. Simple ingredients rearranged, time adjusted slightly. Slow onion cooking is key, 20 minutes till soft and glowing. Mussels get juicy, 5-6 minutes max, protect them from toughening. Toss pasta fast, keep al dente bite. Serve fast. Flavor sharp, textures contrasting. Not refined but honest, straightforward, punchy. You don’t mix flavors gently here, they collide and stick. That’s Venice in a plate.
Ingredients
- 1 large Spanish onion chopped
- 90 ml (6 tbsp) olive oil
- 45 ml (3 tbsp) dry sherry
- 20 ml (1 tbsp) grapefruit juice
- 7 filets fish sauce (or 4 tsp)
- 800 g (1.75 lb) mussels cleaned
- 12 g (1/3 cup) chopped flat leaf parsley
- 300 g (2/3 lb) bigoli or thick spaghetti
- 1/2 tsp crushed chili flakes (optional)
- Salt and pepper to taste
About the ingredients
Spanish onions chosen for sweetness and size. Olive oil quantity reduced to balance richness after adding sherry, a stronger alcohol than white wine. Grapefruit juice instead of lemon juice for brightness with subtle bitterness, less overt acidity. Fish sauce to replace anchovy filets—simpler to dissolve, intense umami. Mussels 800 grams cut from original for manageable portions but still generous. Parsley increased for fresh herbal note after acidity shift. Bigoli or thick spaghetti, retain original pasta style. Chili flakes added optional but recommended, to contrast sweet and briny flavors. Salt measured carefully since fish sauce brings saltiness already. Pepper straight black ground, fresh. These ingredient tweaks modify original sharpness and bring a slightly deeper complexity with the new liquids and seasoning.
Method
- 1. Pulse onion with olive oil in food processor until finely chopped but not pureed.
- 2. Heat a large skillet over medium-high heat. Add onion and oil mixture. Cover loosely, cook stirring often for 15-20 minutes until onions are soft and translucent, lightly caramelized.
- 3. Stir in sherry, grapefruit juice, fish sauce and chili flakes. Cook uncovered for 3 minutes until liquid halves and anchovy substitute dissolves. Season with salt and pepper.
- 4. Add mussels, cover tightly, cook 5-6 minutes. Mussels should open wide. Discard any unopened.
- 5. Remove half the mussels from shells, discard shells, return mussels to pan along with parsley.
- 6. Meanwhile, boil salted water and cook bigoli until al dente, about 10 minutes. Reserve 60 ml pasta water before draining.
- 7. Toss pasta and pasta water into pan with mussel sauce. Mix well over low heat for 1-2 minutes so sauce coats pasta.
- 8. Serve immediately, garnished with extra parsley if desired.
Cooking tips
Start by finely pulsing onion and olive oil in a food processor—avoids large chunks but leaves texture. Cooking onions low and slow crucial: cover pan to trap moisture, stir every 2-3 minutes to prevent browning too fast. Cook until translucent, some edges showing caramelization, total about 15-20 minutes. Add sherry and grapefruit juice next; sherry imparts nuttiness completing onion sweetness, juice sharpens. Simmer uncovered to reduce liquids by half, about 3 minutes. Stir often, watch anchovy substitute or fish sauce dissolve fully. Then throw in mussels, cover tightly, steam 5-6 minutes until shells open is key to avoid rubberiness. Remove half shelled, discard empty shells, return extracted mussels plus parsley to saucy pan. While mussels steam, boil salted water and cook pasta al dente—about 10 minutes. Keep some pasta water reserved to loosen sauce; add pasta and water to pan. Toss well so sauce coats bigoli, heat briefly 1-2 minutes to marry flavors. Serve immediately; flavors settle fast. Timing neat, doesn’t allow overcooking anything. Everything layered from base onion sweetness to sea-salty mussels to herbs and citric notes. A clash of textures and tastes built in proper sequence.
Chef's notes
- 💡 Finely pulse onions with oil ensures even texture. Don't puree. Key technique. Cook onions low and slow. Patience is needed. 20 minutes for perfect caramelization.
- 💡 Mussels must be fresh. Key point. Cover tightly. Steam properly. Observe them closely. Five to six minutes maximum. Don't overcook. Keeps them tender.
- 💡 Use reserved pasta water to adjust sauce. Adds thickness. Start with less. Gradually add as needed. Unlocks flavors. Cling to pasta nicely that way.
- 💡 Chili flakes are optional but relevant. Adds heat. Not overwhelming. Adjust based on preference. Balance against sweetness of onions. Be bold here.
- 💡 Serve fast. Flavors settle. Retain brightness. Keep everything warm. Timing is crucial. Coordination of steps matters. Don't let it sit too long.
Common questions
How to adjust for more servings?
Simply multiply ingredients. Increase onion and mussels proportionally. Maintain ratios. Cook time may vary slightly, monitor closely.
Alternatives for fish sauce?
Soy sauce might work. Or, Worcestershire sauce could replace it. Flavor factor different though. Test them out, see what fits.
Can I use other pasta types here?
Yes, any thick spaghetti might suffice. But stick to bigoli if possible. Keep original texture. Avoid thin pastas totally.
How long can I store leftovers?
Fridge up to two days max. Reheat carefully. Watch texture. Mussels might toughen if reheated incorrectly. For best taste, fresh is key.
