Meatless Friday: Steamed Mussels with Spaghetti

Mussels and clams look very fancy, but they’re really easy to cook, and I found these at a very reasonable price. Most recipes for mussels call for onions and garlic; add them if you like, but my stomach can’t handle them anymore. These are plenty flavorful without. I used a black bean spaghetti that I happened to have on hand, but regular spaghetti works just fine. 

Steamed Mussels with Spaghetti

1 lb. spaghetti , cooked according to package directions

For the mussels:
2 lbs. fresh mussels, thoroughly washed
½ cup white wine
½ cup chicken broth
2 T lemon juice
½ t salt
½ t Italian seasoning

For the vegetables:
1 bunch asparagus, chopped in 1-inch pieces
about 4 oz. fresh mushrooms, sliced
Oil
Salt and red pepper flakes to taste

Simply combine the wine, broth, and seasonings in a large stock pot or sauté pan and heat to boiling. Add the mussels and cook covered for 5 minutes, until all the shells are open. Meanwhile, sauté the vegetables in oil with a little salt & pepper until tender. Plate pasta, mussels, and vegetables together, using the broth from the mussels for a sauce. Garnish with fresh basil and/or Parmesan cheese. Enjoy!