Spaghetti with Mussels
|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|
|Spaghetti||12 Ounce (375 Gram)|
|Parmesan cheese||1⁄4 Cup (4 tbs) (For Serving)|
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.