Grilled Mussel Spaghetti
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Spaghetti tossed with grilled mussels and roasted cherry tomatoes alongside crispy pancetta. Lemon and garlic infused olive oil coats the noodles. Fresh herbs add brightness. Uses smoked paprika and white wine to deepen flavor. Cooking done mostly on barbecue for smoky aroma. Perfectly al dente pasta with vibrant, slightly charred seafood and tender tomatoes. Simple but layered textures. Adaptable to other shellfish or fresh herbs. Balances acidity, saltiness, and smoky notes in a rustic style.
Prep:
25 min
Cook:
20 min
Total:
45 min
Servings:
4 servings
#Mediterranean
#seafood
#barbecue
#pasta
#grilling
#summer
#fresh herbs
Flavors jumping off the grill. Mussels that click open, juicy tomatoes blistering under heat, pancetta crisping to cracks. I’ve tried it on stovetop; it’s okay but loses that charred edge. The key? Managing heat levels and timing. Can’t rush pancetta crispiness or mussels will get rubbery tricks learnt over multiple backyard meals. Soggy pasta beware—dressing noodles hot prevents clumps but don’t overdo lemon or it’ll sting. The paprika twist came from a lucky accident. Adds subtle smoky depth without overpowering shellfish brightness. Basil thrown in at end gives fresh punch. This combo? Simple when you know the sensory clues: sizzling sounds, aroma of smoky pork, sheen on pasta from oily lemon sauce. Expect some trial with grill temp but keep an eye, trust the smell and sight. It’s about muscle memory, not stopwatch.
Ingredients
- 50 ml (3 tbsp plus 1 tsp) extra virgin olive oil
- 25 ml (1 tbsp plus 2 tsp) fresh lemon juice
- 4 scallions, thinly sliced
- 1 small clove garlic, minced
- 400 g (about 14 oz) spaghetti
- 8 slices smoky pancetta or thick-cut bacon, to taste
- 900 g (2 lbs) fresh mussels, cleaned
- 700 ml (3 cups less 3 tbsp) heirloom cherry tomatoes, halved
- 100 ml (a scant 1/2 cup) finely chopped fresh basil
- 1/4 tsp smoked paprika
- 60 ml (1/4 cup) dry white wine or shellfish broth
- Salt and freshly cracked black pepper
About the ingredients
Adjusted portions since too much pancetta drowns flavors. Use pancetta or firm smoked bacon, no fatty slabs or will weigh down dish. Smoked paprika replaces oregano for that earthy note—sub with chili flakes if you want heat punch. Fresh basil chopped small, stir in last second or it wilts into mush. Tomatoes: heirloom or cherry both fine, halved for fast grilling. Clean mussels thoroughly, pull out beards; if seafood isn’t your thing, substitute with cooked shrimp or scallops grilled quickly. White wine optional but boosts briny aroma. Always have more salt and pepper handy — seasoning changes after cooking shellfish. Oil must be good quality; cheap olive oil ruins balance. Garlic scant amounts to prevent bitterness after grilling heat exposure. Lemon juice fresh squeezed; bottled loses zip.
Method
- Start by whisking the olive oil with lemon juice, minced garlic, sliced scallions, smoked paprika, salt and pepper in a large bowl. This dressing coats the pasta later, so balance acidity to taste. Set aside.
- Bring salted water to a boil; cook spaghetti until just shy of al dente, about 7-8 minutes depending on brand. Fresh pasta times are shorter. Drain well but reserve some pasta water to loosen sauce if needed. Toss noodles immediately with lemon dressing to absorb flavors and prevent sticking.
- Fire up the grill to high heat. Oil grates using paper towel dipped in oil and tongs to stop mussels sticking. Grill pancetta slices 2 1/2 minutes per side, watch closely. Should be crisp, not burnt. Break into rough pieces and fold into pasta bowl.
- Next, scatter mussels and cherry tomatoes across the grill grates. Cover with lid. Cook until mussels pop open, 4-5 minutes, tomatoes blistered and softened but still holding shape. Using tongs, remove shellfish and tomatoes, discard unopened mussels—old or unsafe. Add the grilled tomatoes and mussels, along with their cooking juices, to the spaghetti mix.
- Toss in chopped basil last, adjust salt and pepper. If pasta seems dry, splash a little reserved pasta water or white wine to loosen sauce and lift flavors. Serve piping hot. The aroma of smoky pancetta, sea brine, and charred tomatoes is the giveaway for done.
- Tip: Must wash mussels thoroughly; discard any with cracked shells pre-cooking. For dairy allergies, substitute pancetta with grilled smoked tofu slices. If no grill, roast mussels and tomatoes in broiler, broiling 4-6 minutes.
Cooking tips
No rushing. Pasta al dente is critical for texture contrast. Taste the strand before draining. Toss noodles straight into lemon-oil mix to avoid sticking: this coats each strand and balances acidity. Pancetta needs medium-high direct heat to crisp, watch carefully to avoid bitterness. Grill grate must be oiled properly or mussels and tomatoes stick, losing precious juices. Closed lid helps cook mussels through trapping steam; open only to check so they don’t dry out. Discard unopened mussels immediately — safety first. Tomatoes blister and shrink, with char marks, but stay juicy—too long and they dry out. Add cooked shellfish and tomatoes to pasta promptly to keep warm and integrate flavor. Basil added at end preserves color and aroma. If pasta looks dry, reserved cooking water or wine keeps mixture silky without drowning flavors. Final seasoning tweak essential; cold lemons lose punch so add hot off grill for balance. Serve immediately—texture deteriorates fast.
Chef's notes
- 💡 Pasta al dente critical, test strand often. Drain but hold back pasta water; useful to loosen sauce last minute if dryness sneaks. Lemon juice freshness key — always use freshly squeezed. Avoid bottled juices for that sharp zip. Garlic mincing finely, scant amounts prevent bitterness after grilling heat exposed.
- 💡 Oil grill grates good, paper towel dipped then wipe with tongs. Stops mussels and tomatoes sticking. Pancetta crisp at medium-high direct heat; watch closely, bitter taste if burnt. Break into rough pieces, fold gently into warm pasta. Don’t overdo crispiness or pancetta turns tough or too smoky.
- 💡 Grill covered traps steam, mussels open signal done. Discard unopened shells right away—safety first, no exceptions. Cherry tomatoes blister and soften, still hold shape. Overcooked tomatoes dry out quickly, keep an eye especially under broiler.
- 💡 Basil chopped small — add last second or watch it wilt into a mushy mess. Stir just enough to keep color vibrant. If pasta dry after mixing shellfish and tomatoes, splash reserved water or white wine. Keeps sauce silky but avoid drowning flavors. Season well at end, cold lemons dull punch so add hot off grill.
- 💡 Mussels must be cleaned thoroughly — pull out beards, discard cracked shells before cooking. For dairy allergies or no grill, swap pancetta for grilled smoked tofu slices. No grill? Broil mussels and tomatoes 4 to 6 minutes. Timing tweaks critical depending on broiler power, watch closely.
Common questions
How to know when mussels are cooked?
Mustels pop open signal done. If closed after cooking discard immediately. Steam traps heat, time varies with grill heat so watch closely. No steam no cook well. Shells tight means undercooked or bad.
Can I swap pancetta?
Use firm smoked bacon or grilled smoked tofu for dairy free. Other cured meats risk losing crisp. Pancetta balance salt and smoke. With tofu, grill slices to get grill marks and some charred edges for texture.
What if pasta sticks?
Toss noodles immediately with lemon-olive oil dressing off heat. Pasta water reserved helps loosen sauce when sticking happens. Overcooked pasta slicker, but dressing coats each strand preventing clumps. Timing after draining critical here.
How to store leftovers?
Refrigerate in airtight container. Reheat gently in pan with splash water or wine to revive silkiness. Avoid microwave for texture. Leftover mussels best eaten within 24 hrs. Pasta can absorb sauce drying out so add liquid when reheating.
