Spinach-Steamed Mussels with Thin Spaghetti |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 tablespoons butter |
1 cup finely chopped onion |
2 garlic cloves, minced |
1 bay leaf |
2 cups diced tomato |
2/3 teaspoon salt |
1 (10-ounce) package fresh spinach, chopped |
1/2 cup dry white wine |
2 pounds mussels (about 36) |
4 cups hot cooked spaghettini (about 1/2 pound uncooked pasta) |
1/4 teaspoon ground black pepper |
Directions:
1. Melt butter in a large stockpot over medium heat. Add onion, garlic, and bay leaf; sauté 3 minutes. Add tomato, salt, and spinach; cover and cook 4 minutes; stirring once. Add wine and mussels; bring to a boil. Cover and cook 5 minutes or until mussels open; discard any unopened ones. Discard bay leaf. Remove mussels with a slotted spoon. Arrange 1 cup pasta on each plate; top with about 9 mussels. Ladle 1/2 cup spinach sauce over each serving; sprinkle with pepper.
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