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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.

154 K 3.9/5 (31 reviews)

1 hour 40 min. difficulté

Easy

8.25 €

2 people

11 Ingredients

Last modified on: September 14^th 2011

For 2 people, you will need:

1 170 ml mussels
2 85 ml dry white wine
3 ¹⁄₃ onion
4 8.6 ml butter
5 ¹⁄₃ bunch parsley
6 235 ml spaghetti
7 85 ml liquid cream
8 ¹⁄₃ bunch Basil
9 35 ml Parmesan (Parmigiano Reggiano)
10 salt
11 pepper

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

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Times for this recipe

Preparation: 1 hour 20 min.

Cooking: 20 min.

All in all: 1 hour 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 1 hour 4 min.

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

Set aside.

Stage 2 - 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 85 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.

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

Stage 4 - 5 min.

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

Stage 5 - 3 min.

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

Stage 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?

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

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	80 RDI=30 %	170 RDI=20 %	50 RDI=7 %	1,430 RDI=70 %	5,990 RDI: 70 %
Per 100 g	10 RDI=5 %	30 RDI=2 %	6 RDI=1 %	220 RDI=10 %	900 RDI: 10 %
Per person	40 RDI=20 %	90 RDI=8 %	20 RDI=4 %	710 RDI=40 %	2,990 RDI: 40 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Mollusc, Sulfites, Milk, Gluten, Egg

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