Spaghetti with Mussels

Author: Maria Telera

• 1kg Fresh mussels in the shells
• 100ml Olive oil
• 3 Cloves Garlic, finely chopped
• 4tbls Fresh parsley, finely chopped
• 100ml White wine
• 400g Spaghetti
• Salt & freshly ground black pepper

• Scrub the mussels well under cold running water, cutting off the beard with a sharp knife.
• Place the mussels with a cupful of water in a saucepan over moderate heat. As soon as they open, lift them out one by one. When all of the mussels have opened, strain the liquid in the saucepan and keep until needed.
• Bring a large pan of water to the boil, add pasta and cook until al dente.
• Heat oil in a large frying pan. Add garlic and parsley and cook for 2-3minutes. Add the mussels, their strained juices and wine. Cook over moderate heat.
• Add generous amount of freshly group black pepper to the sauce, taste, add salt if required.
• Drain the pasta once it is cooked. Tip into the frying pan with the sauce, stir well for 3-4 minutes. Serve immediately.

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Updated: 16 October 2006

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