SPAGHETTINI AND MUSSELS WITH GREEN SAUCE
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Meanwhile, bring four quarts salted water to the boil for the pasta in a large stock pot.
- Add the mussels to the skillet and cook them until they open (about 5 minutes). Test the sauce and season with salt and pepper.
- Cook the spaghettini until al dente. Drain and return to the stock pot with the butter. Stir well to prevent the pasta from sticking.
- Place the pasta in a large heated serving bowl. Pour the mussels and the sauce over the top. Serve immediately.
Nutrition Facts : @context http, Calories 850, UnsaturatedFat 11 grams, Carbohydrate 103 grams, Fat 19 grams, Fiber 5 grams, Protein 57 grams, SaturatedFat 5 grams, Sodium 1321 milligrams, Sugar 5 grams, TransFat 0 grams
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Laila Shareef
[email protected]This recipe is a keeper! It's easy to make, delicious, and it's always a crowd-pleaser.
Peter Odusola
[email protected]I've made this dish several times now and it's always a hit. It's one of my go-to recipes when I'm entertaining guests.
Unako Dumse
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Haidar Nemer
[email protected]I'm not a big fan of cooking with seafood, but this recipe was so easy that even I could do it. And it turned out delicious!
Ayden Hartling
[email protected]This recipe is a great way to use up leftover mussels. I had some leftover from a seafood boil and they worked perfectly in this dish.
FAj005 J005
[email protected]I served this dish with a side of angel hair pasta and it was the perfect combination.
Avijit Mistry
[email protected]I added a little bit of red pepper flakes to the green sauce to give it a bit of a kick. It was delicious!
Cecilia Keva
[email protected]I didn't have any white wine on hand, so I used chicken broth instead. It turned out just as well.
Ryan J
[email protected]This dish was a little too salty for my taste, but I think that was because I used salted butter instead of unsalted butter. Otherwise, it was a great recipe.
John Mokonin
[email protected]I'm not a big fan of mussels, but I really enjoyed this dish. The green sauce was so good that it made me forget all about the mussels.
Hekar Muhamad
[email protected]This was my first time cooking mussels and they turned out perfectly! The green sauce was also very easy to make and it added a lot of flavor to the dish.
Rukevwe Eyeta
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the combination of the mussels and the green sauce. I would highly recommend this recipe.
Keenan Bailey
[email protected]I followed the recipe exactly and the dish turned out great! The mussels were tender and the sauce was rich and flavorful. I served it with a side of crusty bread to soak up all the delicious sauce.
Leanne Hearn
[email protected]This dish was absolutely delicious! The mussels were cooked perfectly and the green sauce was flavorful and creamy. I will definitely be making this again.