Tenute Rubino > Articles > Cookbook > Spaghetti con le cozze, Spaghetti with mussels

Preparation:

Wash and scrub mussel shells, open them with a knife and eliminate shells; keep mussels aside with the liquid they discard. Fry chopped garlic and parsley in some oil. Add the mussels and sauté; peel tomatoes, remove seeds and chop, add to mussels. Adjust salt and pepper, considering that the mussels and their liquid are already a bit salty. Stew for a quarter of an hour over low heat, stir now and then with a wooden spoon. Cook the spaghetti 'al dente', strain and dress with the mussel sauce. The same sauce can be used also other pasta types, like paternostri or tubettini.

Ingredients:
0,5 kg of spaghetti
0,5 kg of juicy tomatoes
1 kg of mussels
Garlic
A small bunch of parsley
Extra virgin olive oil
Salt and pepper