Preparation

Wash and scrb mussels to remove any debris on the outside of the shell. Set aside. Heat a large pot of water to boiling for the pasta. Heat olive oil in a large sauté pan. Add garlic, onion or shallots, thyme, oregano, and pepper and cook for 5 minutes, stirring occasionally until onion is soft. Add wine and bring to a simmer. Cook cappellini in the boiling water until al dente (about 3 minutes), then drain. Add mussels to onion and wine mixture, cover and cook for 5 minutes or until the shells open. Discard any unopened shells. Pour pasta into a large, shallow serving dish. Pour mussels and sauce over the pasta and serve.