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.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.