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Mussels with Whole Wheat Spaghetti
Number of Servings: 10 Rate this Recipe: |
Ingredients
- 5 lb fresh cultured blue mussels, cleaned and scrubbed
- 2 lb whole wheat spaghetti
- cup olive oil for mixture of vegetables
- 1 cup mixture of carrots, leeks, onions and celery, minced
- cup dry white wine
- olive oil
- 1 cup mushrooms, sliced
- 2 red peppers, julienned
- 1 clove garlic, minced
- 4 shallots, minced
- bunch fresh parsley, minced
- 1 pinch salt and pepper, to taste
Instructions
- Rinse fresh blue mussels in tap water, scrubbing and removing beard.
- 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.
- Cook pasta according to instructions. Drain. Rinse with cold water and drain again.
- Heat olive oil in a large frying pan. Add mushrooms, red peppers, garlic, shallots, and cook for 3 minutes.
- Add mussels, parsley, cooked spaghetti, and heat well. Season to taste with salt and pepper.
- Serve immediately on warm plates and garnish with mussels in shell.
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