Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

MUSSELS AND SPAGHETTI

Serves: 6

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.
Print
Print
Mussels and spaghetti

Add Comment

* Required information
1000
What is the sum of 1 + 2 + 3?

Comments (0)

No comments yet. Be the first!