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Spaghetti with Mussels

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  Mussels in shells 2 Pound, scrubbed clean (1 Kilogram)
  Olive oil 2 Tablespoon
  Onion 1 Small, finely chopped
  Garlic 3 Clove (15 gm), crushed
  Canned tomatoes 400 Gram (1 Can)
  Tomato paste 3 Tablespoon
  Dry white wine 2 Tablespoon
  Chopped parsley 2 Tablespoon
  Bouquet garni 1
  Spaghetti 12 Ounce (375 Gram)
  Parmesan cheese 1⁄4 Cup (4 tbs) (For Serving)
  Salt To Taste
  Pepper To Taste

Put the mussels in a pan of boiling water and cook for about 5 minutes, until the shells have opened; discard any that do not.
Shell the mussels and set aside.
Heat the oil in a pan, add the onion and garlic and cook gently for 5 to 7 minutes.
Stir in the tomatoes with their juice, tomato paste and wine and bring to the boil.
Stir in the parsley, bouquet garni, and salt and pepper to taste.
Cook, uncovered, for 25 to 30 minutes, until thickened.
Meanwhile, cook the spaghetti in boiling salted water for 10 to 12 minutes until just tender; drain thoroughly.
Discard the bouquet garni and add the mussels to the sauce; heat through gently.
Add the sauce to the spaghetti and toss well.
Serve immediately, with Parmesan.

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Spaghetti With Mussels Recipe