Phil's Spaghetti With Black Mussels
From FavoriteFixins 14 years ago
- 30 mins. to make
- Serves 6
Growing up on L.I., Mussels were plentiful. We'd go down to the beach with buckets and would pick the mussels that covered the huge rocks. If you've never tried them, you are certainly missing out!
Ingredients
- Ingredients shopping list
- 4 lbs fresh mussels, clean and remove beards (only use closed ones) shopping list
- 2 cups water shopping list
- 1/2 cup dry white wine shopping list
- 1/2 teaspoon oregano shopping list
- 1/4 teaspoon thyme shopping list
- 1/2 teaspoon crushed red pepper flakes shopping list
- 3 tablespoons extra virgin olive oil shopping list
- 2 tablespoons fresh garlic, finely chopped shopping list
- 1/2 teaspoon black pepper shopping list
- salt to taste shopping list
- 1 lb cooked spaghetti or linguine (its important to salt the water when cooking), Al dente shopping list
- 2 tablespoons flat leaf parsley, chopped shopping list
How to make it
- Directions
- In a large skillet, saute garlic in olive oil about 1 minute.
- Add wine, oregano, thyme, red pepper flakes, black pepper, and 2 cups water, bring to a boil.
- Add mussels, lower to a simmer, cover pan, and cook for 6 to 8 minutes. Remove lid and throw away any unopened mussels. Taste and add salt. Put spaghetti in pot, toss with mussels and broth. Heat all the way through.
- Serve with a good crusty bread.
- Notes:
- Italians generally won't use grated cheese on a fish dish. It's a matter of preference. I always use grated parmesan!
- Mussels in a red sauce is my favorite way to prepare them.
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