Spaghettini and Mussels With Green Sauce

Name: Spaghettini and Mussels With Green Sauce
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 3 pounds mussels; 1 medium onion, chopped; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 bunch parsley, leaves only, chopped; 1/2 cup dry white wine or vermouth; 1/2 cup fish stock or water; 1/4 teaspoon hot pepper flakes (or to taste); Coarse salt and freshly ground pepper to taste; 1 pound spaghettini; 1 tablespoon unsalted butter

By Moira Hodgson

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; PASTA AND SEAFOOD GO TOGETHER IN RESTORATIVE HARMONY

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Ingredients

Yield:4 servings

3pounds mussels
1medium onion, chopped
3cloves garlic, minced
2tablespoons olive oil
1bunch parsley, leaves only, chopped
½cup dry white wine or vermouth
½cup fish stock or water
¼teaspoon hot pepper flakes (or to taste)
Coarse salt and freshly ground pepper to taste
1pound spaghettini
1tablespoon unsalted butter

Ingredient Substitution Guide

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Preparation

Step 1
De-beard the mussels and scrub the shells. Discard any open mussels that do not close when tapped or held under cold water. Rinse the mussels thoroughly under cold running water and set aside.
Step 2
In a large skillet, gently saute the onion and the garlic in the oil. Add the parsley, wine, stock and hot pepper flakes. Bring to boil, turn down heat and simmer for five minutes.
Step 3
Meanwhile, bring four quarts salted water to the boil for the pasta in a large stock pot.
Step 4
Add the mussels to the skillet and cook them until they open (about 5 minutes). Test the sauce and season with salt and pepper.
Step 5
Cook the spaghettini until al dente. Drain and return to the stock pot with the butter. Stir well to prevent the pasta from sticking.
Step 6
Place the pasta in a large heated serving bowl. Pour the mussels and the sauce over the top. Serve immediately.

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Comments

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Courtney4 years ago

Nice and lite! Simple flavors perfect for a summer meal. We ended up using previously cooked mussels leftover from last night’s boil and the recipe still worked well.

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