Spaghetti with Mussels

Ingredients

• •2 pounds fresh mussels, in the shell
• •5 tablespoons olive oil
• •3 garlic cloves, finely chopped
• •4 tablespoons chopped fresh parsley
• •4 tablespoons white wine
• •14 ounces spaghetti
• •salt and ground black pepper

Directions

1. 1Scrub the mussels well under cold running water, carefully cutting off the “beards” with a small sharp knife.
2. 2Place the mussels with a cupful of water in a large saucepan over medium heat. As soon as they open, lift them out one by one with a slotted spoon.
3. 3When all the mussels have opened (discard any that do not), strain the liquid in the saucepan through a layer of paper towels to remove any grit, and reserve until needed.
4. 4Heat the oil in a large frying pan. Add the garlic and parsley and cook for 2 to 3 minutes. Add the mussels, their cooking liquid and the wine. Cook over medium heat until heated through.
5. 5Add a generous amount of pepper to the sauce. Taste for seasoning, adding salt if necessary.
6. 6Cook the pasta in plenty of boiling salted water until tender to the tooth. Drain, then turn it into the frying pan with the sauce, and stir well over medium heat for 3 to 4 minutes. Serve immediately.