Spaghetti with Mussels
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 40 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Recipe ingredients
- 3 lb. (1.6 kg) Québec-farmed blue mussels
- 1 cup (250 mL) water
- 2 Tbsp. (30 mL) white wine or lemon juice
- 1 Tbsp. (15 mL) butter*
- 1 garlic clove, sliced very fine
- Pinch Irresistibles marjoram*
- ¼ cup (60 mL) chopped parsley
- Pepper to taste
- 1 can (14 oz./398-mL) cream of mushroom soup*
- ¼ cup (60 mL) 2% milk
- 2 cups (500 mL) cooked spaghetti
- Fresh parsley to garnish
Preparation
Preheat oven to 400°F (200°C).
Scrub and debeard mussels.
In a big pot, bring water and white wine or lemon juice to a boil.
Add mussels, cover and cook 3 – 5 minutes or until mussels are open.
Discarding unopened ones, remove flesh from shells and strain liquid, reserving ¼ cup (60 mL).
In a big pot, cook garlic, marjoram, parsley and pepper in butter over medium heat.
Gradually add cream of mushroom soup, milk and reserved cooking liquid.
Cook, stirring until sauce is smooth and creamy.
Stir mussels and spaghetti into the sauce.
Garnish with parsley and serve.
Suggestion
Tip: Storage:Wrap fresh mussels in a clean, damp cloth and keep them in the vegetable drawer at 32°F to 40°F (0°C to 4°C). Eat them within 12 to 24 hours of purchase.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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