Ingredients:
- 2 1/2 pound fresh mussels
- 1 medium onion, finely chopped
- 1 celery stalk, finely chopped
- 1 small carrot, finely chopped
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 bay leaf
- 1 cup white wine
- 3 tablespoons fresh chopped parsley
- 1 pound spaghetti
- Salt and pepper to taste
Directions:
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and set aside.
- Scrub mussels, removing beards. Discard any broken or that are not closed.
- In a large saucepan, heat olive oil and butter. Saute onion, celery and carrot for 3-4 minutes. Season with salt and pepper. Add wine, bay leaf and mussels. Cook covered for 10 minutes or until mussels open up (shake the saucepan occasionally).
- Remove mussels from heat. Strain mussels, reserving the liquid and vegetables (dircard bay leaf). Pull the mussels from their shells (keep some unshelled mussels for garnish). Discard any unopened mussels.
- Place mussels, reserved liquid and vegetables in a large saucepan; re-heat if necessary. Add the cooked spaghetti and chopped parsley; Toss well. Season to taste with salt and pepper. Garnish with reserved unshelled mussels.
Source: We Love Seafood
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