Spaghetti with Mussels

Spaghetti with Mussels
  • 4 servings
  • 0:25 Preparation
  • 0:15 Cooking
  • 0:40 Total Time


Add all
  • 3 lb
    (1,5 kg)

    Blue mussels

  • 1 cup
    (250 mL)


  • 2 Tbsp.
    (30 mL)

    white wine or lemon juice

  • 1 Tbsp.
    (15 mL)


  • 1

    garlic clove, sliced very fine

  • marjoram

  • 1/4 cup
    (60 mL)

    chopped parsley

  • pepper to taste

  • 14 oz
    (398 mL)

    cream of mushroom soup

  • 1/4 cup
    (60 mL)

    2% milk

  • 2 cups
    (500 mL)

    cooked spaghetti

  • fresh parsley to garnish


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 1/4 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.

Source: Metro

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