Spaghetti with mussels and basil (Slideshow version)
Stage 2/6 : 20 min.
Pour the mussel cooking juices into a small pan (leave the very bottom, as this always contains some sand). Reduce by 3/4 over high heat.Pour in 250 ml liquid cream, pepper generously, but don't add salt at this point, as the cooking juices are generally quite salty. Leave to thicken on low heat.
Check seasoning.