Spaghetti with Mussels & Tomatoes
Prep Time
Price Per Serving
Cooking Mode
1 kg lb. frais moules
125 mL cup beurre
3 garlic cloves, minced with germ removed
2 x 398 mL oz. tomates cerises en conserve
A pinch piment en flocons (optionnel)
450 g oz. spaghetti
To taste sel et poivre noir fraîchement moulu
To taste persil italien haché grossièrement
1 kg lb. frais moules
125 mL cup beurre
3 garlic cloves, minced with germ removed
2 x 398 mL oz. tomates cerises en conserve
A pinch piment en flocons (optionnel)
450 g oz. spaghetti
To taste sel et poivre noir fraîchement moulu
To taste persil italien haché grossièrement
Directions
1Rinse mussels in cold water. Discard any with damaged or opened shells.
2In a large 4L pot with lid, melt butter over low heat. Add garlic and infuse for 5 minutes without browning. Remove garlic with a slotted spoon or keep for garlic lovers.
3Add 2 cans of tomatoes and pepper (if using) and bring to a boil. Add mussels, cover, and cook for a few minutes. Remove any mussels that remain closed. Season with salt and pepper to taste.
4Meanwhile, cook pasta in salted boiling water according to package directions.
5Set aside 250 mL (1 cup) of cooking water. Drain pasta and add with cooked mussels to pot. Mix to combine. Add some cooking water if required. Taste and adjust seasoning as needed.
6Serve immediately topped with chopped fresh parsley.
7It’s important not to brown the garlic so it doesn’t turn bitter.
Tips
1
NOTE: We used Cirio cherry tomatoes.
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Personal Note
Personal Note