Spaghetti with Mussels

I use a similar technique here to the one I use when making sauces with clams, which is to finish cooking the pasta in the sauce with the juices the mussels release. That way the pasta soaks up all their flavor. In Italy pasta is often served with clams and mussels in the shell. I find American clam shells are too heavy, so I always take them out, but mussel shells are light enough to leave in, which makes for a nice presentation.