Spaghetti with mussels

Inspiring recipes

 

Spaghetti with mussels

Spaghetti with mussels

Ingredients

  • 1 lb. of spaghetti
  • 6 + 1/2 lbs. of mussels
  • 1 onion
  • 1 stem of celery
  • 2 cups + 2 Tbsp of fish broth
  • 3/4 cups + 1 Tbsp of white wine
  • 1/2 cup + 2 Tbsp of roux
  • 3/4 cups + 1 Tbsp + 1 Tsp of grinded gruyère (Swiss) cheese
  • salt and pepper
  • a splash of cream
  • 3 Tbsp + 1 Tsp of olive oil

Directions

  • Cook the spaghetti in a large amount of salted boiling water and a splash of olive oil
  • Rinse and clean the celery and the onion and chop them into very small cubes
  • Rinse and clean the mussels several times
  • Stew the mussels with the celery, the onion, the white wine and the fish broth under a closed lid until they are done
  • Take the mussels out of their shells
  • Bind the mussels' broth with roux
  • Finish the sauce with a little cream and season with salt and pepper
  • Mix the spaghetti with olive oil and season it
  • Add the mussels to the sauce
  • Serve the spaghetti in a large bowl
  • Put the sauce and the grinded cheese in separate bowls on the table