Ingredients30 grams butter 6 cloves of garlic 1 onion (Brown onion,red onion or shallotts) 1/2 cup flat leaf parsley 4 stems of thyme 1.5 teaspoons lemon zest mussels (quantity depends on the catch but let's say this is around 1kg) 1 cup white wine 1 cup cherry tomatoes
Method (If you want to eat the mussels with spaghetti, cook the pasta just before beginning cooking the mussels. Drain the spaghetti in a colander and place a lid on top to keep it warm) 1. In a large heavy based pot with a lid, melt butter over medium heat and saute onion and garlic til onion is soft. 2. Add in wine, tomatoes, thyme and mussels, turn heat up to high and place lid on. Bring to boil then reduce to simmer until mussel shells open (about 6-8 minutes), discard any that don't open. 3. Remove the pot from the heat and stir in the parsley and lemon zest. 4. If you want to reduce the liquid you can remove the mussels once they open and turn the heat up to reduce the 'soup'. 5. To serve put the spaghetti in bowls, place mussels on top and then pour the mussel soup over the top of the spaghetti.
Photo: Nikki Fisher at Wholefood Mama