This simple Roman pasta dish gets a Maine glow-up with mussels from the pristine waters of Pemaquid Mussel Farms in Bucksport. You may recall hearing about this aquaculture farm in 2022 when their boat, Mumbles, sank in January and they spent most of the harvesting season repairing her. We are grateful all is back up and running so foodies can enjoy these delicious rope-grown mussels.
And what is a wonderful meal without a wonderful wine? We asked Lindsey Murray, owner of Grippy Tannins in Portland, what pairings she recommends. Most would gravitate to a traditional Italian white, but she wanted something out of the box. Murray decided on a 2021 Maison Noir Free Gamay ($29) from Oregon’s Willamette Valley as the perfect pairing: It contrasts with the rich and savory flavors of the cheese and pepper, while the vibrant acidity plays with the natural salty-sweetness that Pemaquid Mussels are known for.
We are proud to support small and local businesses that enhance Maine’s food space. Thank you to Pemaquid Mussel Farm and Grippy Tannins for helping create this wonderful meal.
Makes
4 servingsIngredients
- 1 pound spaghetti
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 2 pounds Pemaquid Mussel Farms mussels cleaned and debearded
- ½ cup white wine
- 3 egg yolks
- 1 ½ cups Pecorino Romano cheese grated
- 3 tablespoons butter
- 2 teaspoons freshly ground black pepper
- Kosher salt to taste
- Extra-virgin olive oil to taste
Instructions
- In a large pot of boiling salted water, cook the spaghetti until al dente. Drain pasta, reserving about 2 cups of the pasta cooking water.
- Bring a large skillet to medium heat. Add olive oil and garlic and sweat for a couple of minutes. Add mussels to the skillet, then add white wine. Cover and cook for 4–6 minutes, or until mussels open. Discard any unopened mussels. Strain the cooked mussels through a sieve to save the broth. Set broth aside.
- Return pan to stovetop over medium heat. While the pan is heating, mix egg yolks with 1 cup of the Pecorino cheese to create a thick paste.
- Add butter and black pepper to the skillet. Stir for about 1–2 minutes until fragrant. Add reserved mussel broth to the butter/pepper mixture. Bring to a simmer. Slowly whisk in the egg/cheese mixture to create a smooth sauce. (If the sauce is too thick, add some of the reserved pasta cooking water to thin it out. If it’s too thin, add some more cheese.)
- Transfer cooked spaghetti and mussels to the skillet with pepper sauce; season with kosher salt. Toss to combine.
- Divide pasta and mussels between 4 serving plates and garnish with more grated cheese and a drizzle of extra-virgin olive oil.
