I could eat mussels the same way I eat chicken wings, one by one and not feel full. It’s one of the few foods for which I become a bottomless pit. Especially add a nice garlicky, wine broth, and you are all set. For this recipe I decided to make it into a full meal. It may seem intimidating, but the truth is that this recipe contains fewer than 10 ingredients and takes fewer than 20 minutes to prepare. You will not believe how simple and tasty this elegant looking dish is. Try yours today!
Prep Time: 10 minutes
Cook Time: 10 minutes
2 pounds of fresh mussels, cleaned and trimmed of any beards
One package of spaghetti
½ cup dry white wine
¼ cup chopped parsley
2 tbsps. of butter
5 cloves of garlic, minced
Salt and pepper to taste
- Cook spaghetti to box instructions. While spaghetti is cooking, prepare the mussels
- In a large pot or wok, melt the butter over a medium-high heat until it begins to foam. Add the garlic and cook until fragrant
- Add white wine and the mussels and cover so that they steam. About 4 minutes in, uncover and stir and then cover again. Taste the sauce and season with salt and pepper. Cook for another 4 or 5 minutes
*nice and steamy*
- Once the mussels have opened, add the pasta and the parsley and mix with tongs
- Serve and enjoy!