Spaghetti With Garlic Mussels In Black Olive Sauce
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
White Wine1 small
Shallot (chopped)1 cup
Heavy Cream1 cup
Pitted Kalamata Olives2 tbsps
Capers1 tbsp
Basil (chopped fresh)1 tbsp
Lemon Juice2 tbsps
Olive Oil1 tsp
Anchovy Paste1 clove
Garlic (chopped)1
Salt450 g
Spaghetti1 pinch
Crushed Red Pepper Flakes450 g
Mussel (cleaned)1 tbsp
Butter1 tbsp
Parsley (chopped fresh)1 tsp
Oregano (chopped fresh)Directions:
1
For the sauce: In a saucepan set over medium heat cook the wine and shallots until the liquid reduces by half
2
Add the cream and simmer until the sauce thickens
3
Remove from the heat
4
Place the kalamata olives, oil-cured olives, basil, lemon juice, olive oil, anchovy paste and garlic in the bowl of a food processor
5
Pulse until just smooth, but still a little chunky
6
Combine the cream sauce and olive sauce
7
For the mussels: Bring a pot of salted water to a boil
8
Meanwhile, in a separate pot, cook the garlic in the olive oil until just brown
9
Add the paprika and pepper flakes
10
Add the mussels
11
Add the wine and cook to reduce by half
12
Add the lemon juice, then cover and cook until the mussels open
13
Throw away any mussels that don't open
14
Reserve the mussels and cooking liquid for later use
15
While the mussels cook, boil the pasta to al dente
16
Drain the pasta, reserving 1 cup of the cooking liquid
17
Stir in the butter, parsley and oregano
18
Toss the spaghetti with the olive sauce, and then spoon some mussels on top with some of the cooking liquid and serve