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Ingredients
- 1.5 kg (3 lb) fresh mussels
- 2 tablespoons olive oil
- 1 onion, finely sliced
- 2 cloves garlic, crushed
- 425 g (14 oz) can crushed tomatoes
- 1 cup (250 ml/8 fl oz) white wine
- 1 tablespoon chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 500 g (1 lb) spaghetti
Method
1. Remove the beards from the mussels and scrub away any grit. Discard any open mussels.
2. Heat the olive oil in a large pan. Add the onion and garlic and stir over low heat until the onion is tender. Add the tomato, white wine, fresh basil and parsley, and salt and pepper, to taste. Bring the sauce to the boil, reduce the heat and simmer for 15-20 minutes, or until the sauce begins to thicken.
3. Add the prepared mussels to the pan and cook, covered, for 5 minutes, shaking the pan occasionally. Be sure to discard any mussels that don't open.
4. While the sauce is cooking, add the spaghetti to a large pan of rapidly boiling salted water and cook until al dente. Drain. Serve the mussels and sauce over the pasta.
