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Ингредиенты
- 2 c. dry white wine
- 4 x bay leaves
- 4 lb small mussels, scrubbed and debearded
- Â Â healthy pinch of saffron threads
- 3 Tbsp. unsalted butter, melted
- 2 Tbsp. extra virgin extra virgin olive oil
- 4 lrg garlic cloves, thinly sliced
- 1/2 tsp crushed red pepper
- 1 Tbsp. fresh lemon juice
- 3/4 lb artisanal Italian spaghetti or possibly linguini (This will cost about $6.00.)
- Â Â salt and freshly grnd pepper
Инструкции
- In a large pot, combine the wine with the bay leaves and bring to a boil. Add in the mussels, cover and cook over high heat, shaking the pan a few times, till the mussels open, about 5 min. Drain the mussels in a colander set over a medium bowl. Pour the mussel broth into a glass measure. Crumble the saffron into the mussel broth.
- Throw away any unopened mussels. Remove the mussels from their shells and place
- In a bowl. Pour the melted butter over the mussels and toss to coat. Cover with plastic wrap.
- Heat the extra-virgin extra virgin olive oil in a large, deep skillet. Add in the thinly sliced garlic and cook over low heat just till golden, about 4 min.
- Add in the crushed red pepper and cook for 1 minute longer. Slowly pour in the reserved mussel broth, stopping when you reach the grit at the bottom of the glass measure. Add in the lemon juice and simmer over moderately high heat till the sauce is reduced to about 1 c., about 8 min.
- In a large pot of boiling, salted water, cook the spaghetti just till al dente. Drain the pasta well.
- Add in the buttered mussels and the warm spaghetti to the mussel sauce and toss over low heat till the pasta is uniformly coated. Season with salt and pepper.
- Transfer to warmed shallow bowls and serve at once.
