Spaghetti with mussels and white wine

Name: spaghetti with mussels and white wine
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 2 kg Mussels; 200 ml dry white wine; 200 g Spaghetti; 2 tablespoons olive oil; 1 clove garlic finely chopped; 125 ml whipped cream; fish bouillon tablet crumbled; 1 bag fresh parsley (30 g), chopped finely

A tasty Italian recipe. The main course contains the following ingredients: fish, mussels, dry white wine, spaghetti, olive oil, garlic (finely chopped), whipped cream, fish bouillon tablet (crumbled), fresh parsley ((30 g) and finely chopped).

Ingredients

Kitchen Stuff

aluminium foil

Directions

Wash mussels well.
Broken mussels and mussels that do not close after tap on the counter, discard.
Place mussels in large pan and add wine.
Mussels covered in 5-7 minutes of cooking.
Pan good shaking three times.
Keep away from mussels.
Pack a quart of mussels in aluminum foil.
Rest the rest of mussels on the baking tray to cool down quickly.
Grease the sieve with a moist tea towel and pour it over a bowl of cooking water.
Cook the spaghetti according to the instructions.
Heat oil with garlic in saucepan.
Add mussel liquid, whipped cream and crumbled bouillon tablet.
Boil the sauce and simmer in 5 minutes.
Take cooled mussels out of shell.
Mussels with half of parsley stir in sauce.
Season with salt and pepper.
Drain spaghetti and mix in mussel sauce.
Spread pasta over four deep plates and sprinkle with the rest of parsley.
Keep the mussels in the shell on pasta..