NATREL LACTOSE FREE MILK 2 L
Wash mussels and cut off beards (byssuses).
Pour water and white wine in a deep pot. Season and bring to a boil.
Add mussels, cover and cook 5 to 7 minutes or until shells open. Stir them from time to time for even cooking.
Remove mussels and discard any unopened shells. Remove mussels from shells.
Strain cooking liquid. Reserve 60 mL (1/4 cup).
Brown garlic in oil and butter in a saucepan. Season with marjoram, parsley and pepper.
Slowly add cream soup, milk and reserved cooking liquid.
Cook over medium heat, stirring constantly until smooth and creamy.
Add mussels and cooked spaghettini to the sauce.
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