Spaghetti with mussels and gremolata
400g wholemeal spaghetti
1 kg mussels
1 pair of flat-leaf parsley sprigs
2 garlic cloves
3 dl white wine
2 tablespoons butter
2 tablespoons lemon juice
salt and pepper
Rinse the mussels. Discard mussels that are not closed or do not close when you tap them.
Cook the spaghetti al dente.
Chop the onion and garlic. Fry the onion and garlic lightly in olive oil. Add the peppercorns, parsley sprigs and white wine.
Bring to a boil and pour the mussels in. Cook for about 5 minutes, until the shells opens.
Sift the mussels and save the liquid. Unopened clams discarded.
Pour the liquid back into the pan and cook slightly in with a little lemon juice. Season with salt and pepper.
Add a few tablespoons of cold butter.
Pour the spaghetti into the liquid that it can absorb some of the sauce.
The mussels are taken out of the shells (save some in shells for garnish), and warm them along with the spaghetti.
Serve in large soup plates and sprinkle with gremolata.
1 handful parsley, finely chopped
grated peel of an organic lemon
50 g parmesan cheese
1 crushed garlic
Mix all ingredients.
Can be used also as a topping for many other pasta dishes.