6 Minute Meal: Chef Rafael Rodriguez' Mussels & Capellini

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Wednesday, March 20, 2019

The Meal: Chef Rafael Rodriguez' Mussels & Capellini

Capellini and Mussels


1 lb Fresh mussels

1 shallot

1 clove Garlic

1 bulb Raw fennel (shaved)

2 oz Spec or prosciutto

lb Capellini pasta

2 tbl Butter

cup White wine

Fresh herbs/Salt and pepper (parsley, scallion)

Pecorino romano cheese to taste

lb Capellini pasta (angel hair)

Blanch pasta let cool

Chef Tip: The pasta should be pre-cooked


In a sauté pan, add olive oil and fennel until color is shown

Chef Tip: This will bring out the sweetness in the fennel

Add shallots, sliced thin and then garlic

Chef Tip: Add garlic last as it's quick to burn

Add white wine and then mussels and let steam about a minute

Add Spec or prosciutto

Once mussels have opened add the butter, salt and pepper to taste, and fresh herbs.

Chef Tip: Any mussels that don't open should be discarded

Add pasta to pan to re-heat

Chef Tip: You can add some red pepper flakes if you like a little heat

Place pasta in bowl with mussels and sauce on top. Then grate cheese to finish