MUSSELS AND SPAGHETTI
pounds fresh mussels
1 bay leaf
2 whole cloves
1/4 cup dry white wine
3 quarts water
1/2 teaspoon salt
4 tablespoons olive oil
1 tablespoon garlic, minced
1 tablespoon fresh basil, chopped
1/4 teaspoon salt
1/8 teaspoon white pepper
Scrub mussels under cold water. Remove
beards and drain. In a large saucepan or kettle add mussels, bay leaf,
peppercorns, cloves, and wine. Cover and bring to a boil. Cook over high heat
until mussels open, 4 to 6 minutes. Strain mussels. Remove from shells. Save
Cook spaghetti in boiling water for 6 minutes. Drain. Heat oil in a
large skillet. Add garlic and cook briefly, stirring, but do not brown.
tomatoes, broth and spaghetti. Cook, stirring often until spaghetti are done.
Add mussels. Stir and heat for a moment. Add basil and season with salt and
pepper to taste. Toss and serve hot.