Creamy Seafood Soup
28th Jun 2021
Seafood Bisque
1st Jul 2021
Spaghetti With Mussels
Ingredients
- 400g spaghetti
- 2 tbs extra virgin olive oil
- 3 eschalots, thinly sliced
- 1 small bunch flat-leaf parsley, stalks chopped, leaves chopped
- 2 garlic cloves, finely chopped
- 1 cup (250ml) dry white wine
- 2kg mussels or clams, cleaned
- 3 truss tomatoes, deseeded and chopped
Method
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Bring a large saucepan of salted water to the boil. Add the spaghetti and cook until al dente.
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Meanwhile, heat oil in a large saucepan over medium heat. Add the eschalots and parsley stalks and cook for 2-3 minutes until softened, then add the garlic and cook for a further 1 minute or until fragrant. Add the wine and bring to a simmer.
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Increase heat to high and add the mussels. Cover with a lid and cook, shaking the pan occasionally, for 3-4 minutes until all have opened. Remove from the heat and stir through the tomatoes and parsley leaves. Season with pepper.
- Drain the pasta, reserving 1⁄2 cup (125ml) cooking liquid then add the pasta and reserved liquid to the mussels to serve
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