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Mussels with Whole Wheat Spaghetti

Mussels with Whole Wheat Spaghetti
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.

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My rating for Mussels with Whole Wheat Spaghetti
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