Spaghetti with Mussels

Yield: 4 Servings

Ingredients:
2 1/2 pound fresh mussels
1 medium onion, finely chopped
1 celery stalk, finely chopped
1 small carrot, finely chopped
2 tablespoons olive oil
3 tablespoons butter
1 bay leaf
1 cup white wine
3 tablespoons fresh chopped parsley
1 pound spaghetti
Salt and pepper to taste

Directions:

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and set aside.

2. Scrub mussels, removing beards. Discard any broken or that are not closed.

3. In a large saucepan, heat olive oil and butter. Saute onion, celery and carrot for 3-4 minutes. Season with salt and pepper. Add wine, bay leaf and mussels. Cook covered for 10 minutes or until mussels open up (shake the saucepan occasionally).

4. Remove mussels from heat. Strain mussels, reserving the liquid and vegetables (dircard bay leaf). Pull the mussels from their shells (keep some unshelled mussels for garnish). Discard any unopened mussels.

5. Place mussels, reserved liquid and vegetables in a large saucepan; re-heat if necessary. Add the cooked spaghetti and chopped parsley; Toss well. Season to taste with salt and pepper. Garnish with reserved unshelled mussels.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetit !!
Buon Apetite !!
Bom apetite !!