Ingredients
- 2 cups dry white-colored wine
- 4 bay leaves
- 4 pounds small mussels, scrubbed and debearded
- Pinch of saffron threads
- 3 tablespoons unsalted butter, melted
- two tablespoons extra-virgin essential olive oil
- 4 large garlic clove cloves, thinly sliced
- 1/2 teaspoon crushed red pepper
- 1 tablespoon freshly squeezed lemon juice
- 3/4 pound artisanal Italian spaghetti or linguine
- Salt
- Freshly ground pepper
Steps to make this recipe
- Inside a large pot, combine your wine using the bay leaves and produce to some boil. Add some mussels, cover and prepare over high temperature, trembling the pan a couple of occasions, before the mussels open, about a few minutes. Drain the mussels inside a colander set on the medium bowl. Pour the mussel broth right into a glass measure. Crumble the saffron in to the mussel broth.
- Discard any unopened mussels. Take away the mussels using their shells and put inside a bowl. Pour the melted butter within the mussels and toss to coat. Cover with plastic wrap.
- Heat the additional-virgin essential olive oil inside a large, deep skillet. Add some thinly sliced garlic clove and prepare over low heat just until golden brown, about 4 minutes. Add some crushed red pepper and prepare for one minute longer. Gradually pour within the reserved mussel broth, stopping whenever you achieve the grit at the end from the glass measure. Add some fresh lemon juice and simmer over moderately high temperature before the sauce is reduced to around 1 cup, 8 minutes.
- Inside a large pot of boiling, salted water, prepare the spaghetti just until al dente. Drain the pasta well.
- Add some buttered mussels and also the hot spaghetti towards the mussel sauce and toss over low heat before the pasta is uniformly coated. Season with pepper and salt. Transfer to warmed shallow bowls and serve at the same time.
Make Ahead
The recipe could be prepared through Step Three and refrigerated individually overnight.
Recommended Pairing
A buttery yet lighter type of Chardonnay will echo the creamy texture from the sauce and endure the briny mussels within this pasta.
Contributed By Marcia Kiesel Photo an information-cke-saved-href="mattbites.com/" href="mattbites.com/" class"="exterior"Matt Armendariz Printed April 2002