Spaghettini and Mussels With Green Sauce
Published February 22, 1986
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
3 pounds mussels
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 bunch parsley, leaves only, chopped
½ cup dry white wine or vermouth
½ cup fish stock or water
¼ teaspoon hot pepper flakes (or to taste)
Coarse salt and freshly ground pepper to taste
1 pound spaghettini
1 tablespoon unsalted butter
Nutritional analysis per serving (4 servings)
103 grams carbs; 103 milligrams cholesterol; 851 calories; 8 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 19 grams fat; 5 grams fiber; 1323 milligrams sodium; 57 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
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.