Capellini with Mussels and Anchovy Persillade
25 MIN
10 MIN

Capellini with Mussels and Anchovy Persillade


    Anchovy Persillade

  • 2 cups (90 g) flat-leaf parsley, chopped
  • capellini with mussels
  • 2 garlic cloves, finely chopped
  • 2 tsp anchovies, chopped (about 4 fillets)
  • 1 tbsp capers, chopped
  • ½ tsp red pepper flakes
  • 6 tbsp (90 ml) olive oil

    Capellini and Mussels

  • ½ lb (225 g) capellini or spaghetti
  • 2 lb (900 g) mussels, scrubbed clean and debearded


Anchovy Persillade

  1. In a large bowl, combine all of the ingredients. Season with salt and pepper. In another large bowl, set aside one-quarter of the mixture for the cooked mussels.

Capellini and Mussels

  1. Preheat the grill, setting the burners to high. Oil the grate.
  2. In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Add the pasta to the first bowl of persillade. Toss to coat.
  3. Meanwhile, place the mussels directly on the grill. Close the lid and cook for 3 minutes or until all the mussels are open. Discard any unopened mussels. Add the cooked mussels to the reserved persillade and toss to coat. Adjust the seasoning.
  4. Serve the capellini topped with the mussels.


Persillade is a mixture of chopped fresh parsley and garlic. Here we’ve livened it up with lemon, anchovies, capers and hot pepper.