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Plump mussels tossed with spaghetti in a garlicky white wine or tomato broth. This mediterranean seafood dish is high in protein and iron, fitting for a dash diet or healthy family meal.
Scrub and rinse mussels under cold water, discarding any with broken shells; set aside in a colander.
Cook spaghetti in a large pot of salted boiling water until just al dente, about 9 minutes; drain and reserve 1 cup pasta water.
In a wide skillet, heat olive oil over medium; sauté chopped shallot and thinly sliced garlic for 2 minutes, until fragrant but not browned.
Add cherry tomatoes, white wine, sea salt, black pepper, and red pepper flakes; simmer on medium-high until tomatoes soften and wine reduces by half, about 6–8 minutes.
Add mussels to the skillet; cover and cook on medium-high for 3–4 minutes until mussels open. Discard any that remain closed.
Add drained spaghetti, reserved pasta water, and chopped parsley to the skillet; toss everything well over medium heat for 2 minutes until pasta is glossy and absorbs broth.
Taste and adjust seasoning; serve immediately, garnished with extra parsley.
