YIELDS
10 servings
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Ingredients
5
lb(s) fresh cultured blue mussels, cleaned and scrubbed
2 ½
lb(s) whole wheat spaghetti
¼
cup olive oil (for step #2)
1 ¼
cup mixture of carrots, leeks, onions and celery, minced
½
cup dry white wine
¼
cup olive oil (for step #4)
1
cup mushrooms, sliced
2
red peppers, julienned
1
clove garlic, minced
4
shallots, minced
¼
bunch fresh parsley, minced
1
pinch salt and pepper, to taste
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Directions
Step 1
Rinse fresh blue mussels in tap water, scrubbing and removing beard.
Step 2
Heat olive oil in a large pot. Sauté vegetables a few minutes. Add wine, bring to boil. Add fresh blue mussels, cover and cook over high heat until shells open, 5 to 7 minutes. Remove mussels from shells, keeping some in the shell for garnish.
Step 3
Cook pasta according to instructions. Drain. Rinse with cold water and drain again.
Step 4
Heat olive oil in a large frying pan. Add mushrooms, red peppers, garlic, shallots, and cook for 3 minutes.
Step 5
Add mussels, parsley, cooked spaghetti, and heat well. Season to taste with salt and pepper.
Step 6
Serve immediately on warm plates and garnish with mussels in shell.