Ingredients (4 servings)
1 kilo of mussels
or two mussel tins
80 ml olive oil
2 garlic cloves
1/2 cup of green onions chopped
3/4 cup of white wine
1 teaspoon of green chile chopped (optative)
1 tablespoon of vegetal oil
1 tablespoon of chopped parsley
500 grs. spaghetti
salt and pepper
(more a white wine glass to the cook,
Sauvignon blanc please:)
If you will use fresh mussels place in a pot and boil by a while. (If you use tins dont have to do)
In this time I used tins, and they are OK for 4 servings.
Style and and reserve the cooking liquid.
In a skillet or medium saucepan put oil, garlic, leeks and cook for a while, add the white wine, add 1 / 2 cup water or cooking liquid until reduced a little .
Season with salt, pepper and chopped chile, add the vegetable oil, mussels, cook and boil and put out the fire.
In a pot with boiling water and pinch of salt cook until boil the spaghetti al dente.
Strain the pasta and place in a dish, serve with sauce over mussels and chopped parsley, if you want you can add some grated cheese over each plate.
PRINT RECIPE HERE