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Serves: 6


  • 3 pounds fresh mussels
    1 bay leaf
    6 peppercorns
    2 whole cloves
    1/4 cup dry white wine
    3 quarts water
    1/2 teaspoon salt
    1 pound spaghetti
    4 tablespoons olive oil
    1 tablespoon garlic, minced
    1 cup stewed tomatoes
    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 broth.
    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.
    Add 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.
Mussels and spaghetti

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