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Ingredients
- 500 g (1 lb) spaghetti
- 1.5 kg (3 lb) fresh mussels
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 1/2 cup (125 ml/4 fl oz) white wine
- 1 cup (250 ml/8 fl oz) cream
- 2 tablespoons chopped fresh basil
Method
1. Cook the spaghetti in a large pan of rapidly boiling salted water until al dente. Drain.
2. While the spaghetti is cooking, remove the beards from the mussels and scrub away any grit. Discard any open mussels. Set aside. Heat the oil in a large pan. Add the garlic and stir over low heat for 30 seconds.
3. Add the wine and mussels. Simmer, covered, for 5 minutes. Remove the mussels, discarding any that don't open, and set aside.
4. Add the cream, basil and salt and pepper, to taste, to the pan. Simmer for 2 minutes, stirring occasionally. Serve the sauce and mussels over the spaghetti.
