|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...).|
|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.|
|4||Add the shelled mussels, pour in the sauce, add the grated Parmesan and mix well.|
|5||Finish by scattering with basil leaves (cut small using scissors).|