Lynn made this for me for dinner the other night and it was super tasty and you could easily make it with stuff that’s probably laying around your house. Except for the mussels of course, but what do I know, maybe you live on the beach and go musseling every evening for dinner. We just live near a Whole Foods, which lets be honest, is pretty much the same thing. I tend to prefer angel hair to spaghetti so that may be something to try next time.
Regardless of where you live, garlic, mussels, and pasta is never a bad combination so here you go. I’m pretty sure it came out of Food & Wine if you’re interested.
Spaghetti and Mussels
2 cups dry white wine
4 bay leaves
4 pounds mussels, scrubbed and debearded
Pinch of saffron threads (we used ground Tumeric because its WAY cheaper)
3 Tbsp unsalted butter, melted
2 Tbsp extra virgin olive oil
4 large garlic cloves, thinly sliced
1/2 tsp crushed red pepper
1 Tbsp lemon juice
3/4 pound spaghetti
Salt and pepper
1. In a large pot combine the wine and bay leaves and bring to a boil. Add the mussels, cover, and cook over high heat about 5 minutes until the mussels open.
2. Drain the mussels, making sure to reserve the juice, and add the saffron the this juice.
3. Remove the mussels from their shells and pour the melted butter over them, toss to coat and set aside.
4. Heat the olive oil in a deep skillet and then add the sliced garlic. Cook over low heat until brown. Add the red pepper and cook a minute longer. Slowly add the reserved mussel juices, stopping when you reach the grit thats collected at the bottom.
5. Add the lemon juice and simmer over medium high heat until the sauce is reduced to about a cup (8 minutes or so).
6. Cook the pasta until al dente and drain it.
7. Add the buttered mussels and hot, strained pasta and toss until everything is coated.
8. Eat and then go jogging to feel better about that butter.