Summary

Ingredients

• 1 onion (s)
• 3 clove (s) garlic
• 1 bunch parsley
• 1 peperoncini or chilli pepper
• 1 kg mussel (s) (mussels), fresh
• 6 tablespoon extra virgin olive oil, cold-pressed
• 1 glass white wine
• 1 teaspoon salt
• 1 pinch (s) pepper
• 2 bay leaves
• 1 tablespoon lemon juice
• 360 g spahetti
• Salt water

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Instructions

1. Cut 1 small onion and 3 cloves of garlic into small pieces. Finely chop the parsley and separate it into 2 parts. Core the peppers or chilli and cut into small pieces. Brush the fresh mussels well under running water, throw away any opened mussels.
2. Heat 6 tablespoons of olive oil in a large saucepan, add the cloves of garlic, onions, peperoncini and half of the parsley. Steam until the onions are translucent. However, they must not turn brown under any circumstances. Remove the onion mixture and set aside.
3. In the meantime, put 360 g of spaghetti in plenty of salted water according to the instructions on the package, firm to the bite. H. cook al dente. In the saucepan where the onions were steamed, bring 1 cup of white wine to a boil. Add 1 teaspoon of salt and 2 bay leaves and fill in the mussels, cover and cook vigorously for approx. 5 - 7 minutes. Remove the mussels and set aside, covered, discard unopened mussels.
4. Pour off the brew through a fine sieve and make sure that no sand remains in the brew. Return the onion mixture to the saucepan. Then add the mussel stock. Bring to the boil so that the sauce thickens a little. The dish should be juicy, but not soupy.
5. Add 1 - 2 tablespoons of lemon juice and the other half of the parsley, season with salt and pepper and then carefully fold in the strained spaghetti and mussels. Cover and let steep again for a short time and serve immediately (do not pour parmesan cheese over it).
6. Note: In Venice this dish is prepared with a lot of olive oil. If you want it a little less rich, you can only use 3 tablespoons of olive oil.