|Preparation||Cooking||Start to finish|
|1 hour 20 min.||20 min.||1 hour 40 min.|
|1||Cook the mussels 'Marinière', then shell them (yes, I know this is a lot of work...).
|1 hour 4 min.|
|2||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.
|3||Cook the spaghetti, drain and return to the pan over low heat.||8 min.|
|4||Add the shelled mussels, pour in the sauce, add the grated Parmesan and mix well.||5 min.|
|5||Finish by scattering with basil leaves (cut small using scissors).||3 min.|
For 6 people : 8.25 €
Per person : 1.38 €
|Spaghetti: You can check-out other recipes which use it, like for example: Spaghetti with smoked salmon, Spaghetti Carbonara, ... [All]|
|Mussels: You can check-out other recipes which use it, like for example: Fillets of sole Dieppoise, Mussels marinière, Quiche Bretonne, Paella, ... [All]|
|Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Salmon with sorrel, Scallops with cabbage julienne, Express sauerkraut, Montbenoit's canapés, Scallops with crunchy vegetables and wine sabayon, ... [All]|
|Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Apple Batter Puddings, Crème de foie gras, Pasta with mushrooms, Creamy Winter Vegetable Soup, Rabbit civet "à la normande", ... [All]|
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