The Unofficial Cook

Mussels with my spaghetti is something new to me….oh, but I loved it!  It was another great way of serving pasta which I stil have to get over.  The lemon juice was a nice contrast to the sweetness of the mussels and tomatoes…the garlic gave it just the right kick and the parsley added freshness.  Of course, the extra virgin olive oil at the end will make a big difference. Add it after you turn off the heat for maximum flavor.

The mussels were frozen with some of its juices.  Unfortunately, we don’t farm mussels in Colorado.  I bought the pack with the idea of making it into a Filipino adobo like my dad used to make.

Today, Spouse and I were at the Pike’s Peak Library and I was thumbing through a magazine when I chanced on this recipe.  It was simple and satisfying, plus something I’d never tried before. Best of all, I had all the ingredients waiting at home.

Mussels with Spaghetti:

1 pack frozen mussels

3 cloves garlic

2 medium tomatoes, diced

juice of 1 lemon

1/8c. chopped parsley

1/8 c. pasta water

1/4 c. white wine

extra virgin olive oil

salt and pepper to taste

1 lb. cooked spaghetti noodles

Heat 1 tbsp. olive oil over medium-low heat in a saucepan.  Add garlic and saute a minute or two, do not brown.  Add mussels and tomatoes and increase heat to medium high, bring to a boil then quickly add lemon juice, white wine and pasta water.  Give it a good stir and check for seasoning.  Add spaghetti and parsley, stir.  Turn off heat and pour over about a 1/8 c. of extra virgin olive oil.

Some of those turned off by big shellfish can also dice or mince the mussels.  Either way, this is a delicious, quick and satisfying dish.