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mussel spaghetti
mussel spaghetti
added by Antoine

This is a lovely simple dish focussing on the mussels themselves and trying to keep the taste of the sea from which they came.

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Prep time
  • 10 min
Cook Time
  • 20 min
  • 3 (or 4)
  • - 2 to 3 kg fresh mussels
  • - 1 onion
  • - 2 cloves of garlic
  • - 1/2 chilli pepper
  • - some olive oil
  • - 2 glasses of white whine
  • - hand full of parsley
  • - double cream
  • - spaghetti
Wash the mussels and discard those which are open. Roughly chop our onion, garlic and chilli. Heat some olive oil in a large saucepan and sauté the onions, garlic and chilli. When the onion had softened a bit add the white wine and heat until boiling point. Then add the mussels. Leave on a high heat for about 5 min, until almost all mussels are open. In the mean time heat some water with a generous amount of salt for the spaghetti. When the mussels are ready drain them and keep the cooking fluids. These contain the flavour of the wine, onion, garlic, chilli and the salty seawater from the mussels. Return this to the saucepan and reduce to about a third of its volume. This gives you time to cook the spaghetti. In the mean time take about 3/4 of the mussels out of there shells and keep them warm. When the sauce has reduced enough add the double cream and freshly chopped parsley. At the last moment add the mussels (3/4 out of there shell and 1/4 in there shell) to heat them through. When the spaghetti is cooked drain it and add it directly to the sauce. Toss it all around and have a taste of the ocean.
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