INGREDIENTS 450 gr spaghetti 2 tbsp Horio Soft with Cow Butter 1 small onion, chopped 6 garlic cloves, chopped 1 tsp red pepper 1350 gr mussels, closed and scrubbed 1/2 cup rose wine 1 cup fresh breadcrumbs Salt as desired Pepper as desired 1/2 cup parsley, finely chopped | | DIRECTIONS- Boil water in a large pot and salt it so that it tastes like seawater.
- Cook spaghetti al dente.
- In a large pot heat butter over medium heat.
- Add onion, 5 garlic cloves and red pepper.
- Salt and cook for 5 minutes.
- Add the closed mussels and stir.
- Add the wine, stir and cover the pot with the lid. Cook the mussels until they have opened up.
- As the mussels are being cooked, melt 1 tbsp butter in a small skillet, add 1 garlic clove and cook for 1-2 minutes.
- Add the breadcrumbs and cook until brown.
- Spice with salt and pepper.
- Remove the mussels from the pot and set them aside.
- In the same pot put spaghetti. Cook over medium heat, until they are al dente and the sauce is reduced. If you want a thinner sauce, add some of the pasta water. If the sauce is too thin, mix 1 tbsp flour with 1 tbsp cold water and add to the sauce. Add some butter.
- Spice with salt and pepper as desired and put the mussels back in the pot.
- Stir the mussels with spaghetti.
- Sprinkle with breadcrumbs and parsley and serve.
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