• 1 lb. mussel meat
  • 1/2 lb. dry fusilli
  • canola oil for sauté
  • 2 cloves garlic, minced
  • 2 small shallots, julienned
  • 8 tbsp. brandy
  • 1 cup heavy cream
  • 1 tsp. red pepper flakes
  • 1 lb. spinach, washed and picked off stems
  • salt and pepper to taste

In a large pot, bring water to a boil and salt heavily. Add pasta and cook to al dente. Drain and rinse with cool water, set aside.


In a large sauté pan, heat the canola oil over a medium heat until it shimmers. Add the garlic and shallots and sweat until fragrant. Add the mussels and increase the heat to high, sauté for about two minutes. Deglaze with the brandy and flambé. When the flame dies, add the cream and pepper flakes and reduce to a sauce consistency. Add the pasta to the sauce and toss to coat. Add the spinach and toss completely until wilted, then season with salt and pepper. Serve in a large pasta bowl and garnish with fresh parsley if desired.

Serves 4