Pasta with Parsley Pesto and Mussels

Steps

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1. 1
   Heat oil in a pan with garlic cloves and parsley stalks. Once fragrant, add the mussels.
   ▶ ≈0:46
2. 2
   Cover the pan and let the mussels open. As soon as they're open, immediately stop cooking to prevent them from becoming rubbery.
   ▶ ≈1:27
3. 3
   Combine parsley leaves, almonds, Parmesan, capers, and garlic in a blender or food processor.
   ▶ ≈2:02
4. 4
   Add lemon juice and olive oil, then blend with an immersion blender until smooth. Taste and adjust salt as needed.
   ▶ ≈2:41
5. 5
   Strain the mussel cooking liquid and remove the mussel meat from the shells, setting aside.
   ▶ ≈4:29
6. 6
   Bring a large pot of salted water to a boil and cook the spaghetti until nearly al dente according to package directions.
   ▶ ≈4:59
7. 7
   In another pan, gently heat a small amount of oil with whole garlic cloves and sliced chili pepper to infuse the flavors.
   ▶ ≈5:19
8. 8
   Transfer the drained pasta to the pan with the flavored oil.
   ▶ ≈5:58
9. 9
   Gradually add the mussel cooking liquid to finish cooking the pasta while it absorbs the seafood flavors. Remove the garlic cloves.
   ▶ ≈6:19
10. 10
    Toss in the cooked mussel meat and stir until the pasta reaches the desired doneness.
    ▶ ≈8:07
11. 11
    Remove from heat and fold in the parsley pesto, mixing gently to preserve its fresh aroma. Add the pesto off the heat to maintain its bright flavor.
    ▶ ≈8:28
12. 12
    Plate the pasta, arrange the mussels on top, and finish with a generous sprinkle of fresh lemon zest.
    ▶ ≈9:13