Spaghetti
with Mussels Recipe
Mussels
are popular in all the coastal regions of Italy, and are delicious
with pasta. If you like, reserve a few in their half-shells for
decoration.
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Ingredients:
1 kg/ 2 1/4 lb
400 g/ 14 oz
75 ml/ 5 tbsp
3
60 ml/4 tbsp
60 ml/4 tbsp |
fresh mussels, in their shells
spaghetti
olive oil
garlic cloves, finely chopped
chopped fresh parsley
white wine
salt and ground black pepper
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Method:
-
Scrub the mussels
well under cold running water, pulling off the
"beard" with a small sharp knife.
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Bring a large pan
of water to the boil for the pasta. Place the
mussels with a cupful of water in another large
saucepan over a moderate heat. As soon as they
open, lift them out one by one.
-
When all the
mussels have opened, strain the liquid in the
saucepan through a layer of kitchen paper into a
bowl and set aside until needed. Add salt to the
pan of boiling water, and add the spaghetti.
-
Meanwhile, heat
the oil in large frying pan. Add the garlic and
parsley, and cook for 2-3 minutes. Add the
mussels, the reserved juice and the wine and
simmer very gently. Add a generous amount of
freshly ground black pepper, then taste for
seasoning and add salt, if necessary.
-
Drain the
spaghetti when it is al dente. Tip it into the
frying pan with the sauce, and stir well over a
moderate heat for a few minutes more, then serve
at once.
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SERVES 4 |
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