0 Ratings
Recipe courtesy of PEI Mussels
- 4 Servings +
3 lb fresh PEI Mussels
1 lb Whole Wheat Spaghetti
1 jar (25.25 oz.) Marinara Sauce
3 tbsp Extra Virgin Olive Oil
1 Bay Leave
6 Garlic Cloves, thinly sliced
1 tsp Crushed Red Pepper
0.50 cup Dry White Wine
0.25 tsp Celtic Salt
2 tbsp Chopped Parsley, for garnish
Rinse fresh PEI Mussels under running water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
Cook Whole Wheat Spaghetti as per instructions noted on the pasta package.
In a large saucepan, heat the olive oil over medium-high heat until hot. Add garlic, bay leaf and crushed red pepper and cook until fragrant, about 1 minute.
Add the wine and boil until reduced by half, about 3 minutes. Stir in the marinara sauce, salt and bring to a simmer.
Stir in the mussels, cover and cook until the mussels open, about 5-7 minutes Add the cooked pasta and combine.
Sprinkle with chopped parsley and serve immediately.
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