Recipe
MUSSELS AND SPAGHETTI
Serves: 6
Preparation time: 20 minutes If they like it, it serves 6 otherwise
Cooking time: 30 minutes
Totaltime: 50 minutes
Ingredients
- 3 pounds fresh mussels
- 1 bay leaf
- 6 peppercorns
- 2 whole cloves
- 1/4 cup dry white wine
- 3 quarts water
- 1/2 teaspoon salt
- 1 pound spaghetti
- 4 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 cup stewed tomatoes
- 1 tablespoon fresh basil, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
Preparation
-
Scrub mussels under cold water. Remove beards and drain. In a large saucepan or kettle add mussels, bay leaf, peppercorns, cloves, and wine. Cover and bring to a boil. Cook over high heat until mussels open, 4 to 6 minutes. Strain mussels. Remove from shells. Save broth.
Cook spaghetti in boiling water for 6 minutes. Drain. Heat oil in a large skillet. Add garlic and cook briefly, stirring, but do not brown.
Add tomatoes, broth and spaghetti. Cook, stirring often until spaghetti are done. Add mussels. Stir and heat for a moment. Add basil and season with salt and pepper to taste. Toss and serve hot.
main ingredients:
type of dish:
cuisine:
specific recipes:
quick-and-easy
season and occasion: Fall
Type of meal:
lunch
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Mussels in mustard sauce
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Spaghetti with creamy garlic and leeks
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Spaghetti Squash with Roasted Tomatoes
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Spaghetti bake
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