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Spaghetti with mussels and basil

Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices.

116,5923.9/5 for 20 ratings

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Last modified on: September 14^th 2011

For 6 people, you will need:

1 500 g mussels
2 250 ml dry white wine
3 1 onion
4 25 g butter
5 1 bunch parsley
6 700 g spaghetti
7 250 ml liquid cream
8 1 bunch basil
9 100 g Parmigiano reggiano (Parmesan)
10 salt
11 pepper
Total weight: 1,960 grams

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
1 hour 20 min.	20 min.	1 hour 40 min.

Keeping: 1 or 2 days in the fridge in a sealed container. Can be reheated gently.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 1 hour 4 min.

Spaghetti with mussels and basil : Photo of step #1

Cook the mussels 'Marinière', then shell them (yes, I know this is a lot of work...).

Set aside.

Stage 2 - 20 min.

Spaghetti with mussels and basil : Photo of step #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.

Check seasoning.

Stage 3 - 8 min.

Spaghetti with mussels and basil : Photo of step #3

Cook the spaghetti, drain and return to the pan over low heat.

Stage 4 - 5 min.

Spaghetti with mussels and basil : Photo of step #4

Add the shelled mussels, pour in the sauce, add the grated Parmesan and mix well.

Stage 5 - 3 min.

Spaghetti with mussels and basil : Photo of step #5

Finish by scattering with basil leaves (cut small using scissors).

Stage 6

Spaghetti with mussels and basil : Photo of step #6

Serve immediately.

Remarks

Be careful when seasoning, as the mussel cooking liquid is generally fairly salty already, so you shouldn't need to add more salt. But add plenty of pepper, and do taste frequently.

And to drink?

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,227 Kcal or 17,698 Kj	237 gr	514 gr	136 gr
211 %	91 %	48 %	21 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
216 Kcal or 904 Kj	12 gr	26 gr	7 gr
11 %	5 %	2 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
705 Kcal or 2,952 Kj	40 gr	86 gr	23 gr
35 %	15 %	8 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 6 people : 8.25 €
Per person : 1.38 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)

	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: Curried mussels with cabbage, Paella, Fillets of sole Dieppoise, Normandy seafood stew, Quiche Bretonne, ... All
	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Blanquette of veal, Tomato meat balls, Mackerel Fillets in White Wine, Seven-hour lamb, Fillets of sole Dieppoise, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Like Bounty, Pain perdu, Tarte Normande, Frozen Nougat, Creamy Winter Vegetable Soup, ... All

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