Sunday, July 26, 2009

Spaghetti with Mussels


500g spaghetti
1.5kg mussels in the shell
2 tbsp olive oil
2 cloves garlic, crushed
½ cup (125ml) white wine
1 cup (250ml) cream
2 tbsp chopped fresh basil
salt and freshly ground black pepper

  • Add the spaghetti to a large pan of rapidly boiling water and cook until just tender. Drain and keep warm. While the pasta is cooking, remove and discard the beards from the mussels; wash mussels well and set aside. Heat the oil in a large pan; add the garlic and stir over low heat for 30 seconds.
  • Add the wine and mussels. Simmer, covered, for 5 minutes, then remove mussels, discarding those that do not open.
  • Add the cream and basil to the pan; season. Simmer for 2 minutes. Serve sauce and mussels over the spaghetti.

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