A guide to the many uses of this indispensable pantry item.
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Serious Mealtimes / Vicky Wasik
Growing up in a landlocked town where fresh mussels were not available within 50 miles my mother would make us some dubious version of pasta with mussel sauce at least once a fortnight. It was a bowl of spaghetti swimming in a mixture of garlic chili black pepper bottled mussel juice and chopped canned mussels.
It took me a long time to really get into fresh mussels and while I’ve since become a sucker for the good stuff—whether it’s cooked in miso soup or in proper pasta alle vongole—that spaghetti dish from my childhood has kept an undeniable hold on me. So every now and then I give in to the urge to make it. It helps that it’s incredibly quick and easy and that I always have the necessary ingredients on hand: the spaghetti the black pepper pickled chiles garlic and of course bottles and bottles of clam juice.
