Good Morning Scotty
I made this yesterday/last night..
2 pounds mussels
1 medium onion, chopped
6 cloves garlic, minced
2 tablespoons olive oil
1 bunch Italian parsley, leaves only, chopped
1/2 cup+ white wine (I used a Chardonnay) or vermouth
1/2 cup fish stock or water or veg stock
1/4 teaspoon hot pepper flakes (or to taste)
Coarse salt and freshly ground pepper to taste
1/2 pound whole wheat spaghetti Or more
1 tablespoon unsalted butter
De-beard the mussels and scrub the shells. Discard any open mussels that do not close when tapped or held under cold water and discard broken ones too... Rinse the mussels thoroughly under cold running water and set aside.(stick back in the fridge with a wet paper towel on top..
In a large skillet,That has a lid. gently saute the onion and the 3 cloves of garlic in the oil.
Once onions are transparent ,Add the parsley, wine, stock and hot pepper flakes and the rest of the garlic. Bring to boil, turn down heat and simmer for five minutes.
Meanwhile, bring enough water to the boil for the pasta in a large stock pot.
Add the mussels to the skillet cover and cook them until they open (about 5 minutes). Test the sauce and season with salt and pepper. (If you see a mussel NOT open toss it )
Cook the spaghetti until al dente or how you like it... 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.
I all sounds like a hard supper.. But it's not..
Very easy and oh so good.... Dig in and enjoy...