Spaghettini and Mussels

This is very reminiscent of my Spaghetti ala Vongole, but even simpler. I get rid of the wine altogether and make use of the mussel juice instead for more flavor. So this counts under my healthy dishes, what with the very light seasoning and ingredients. Of course, I still have my side of vegetables in this which I always eat first. About as huge a portion of my pasta. That fills me up great too. 🙂

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This really looks good

This really looks good

Spaghettini and Mussels Recipe

2 tablespoon olive oil
4 cloves garlic, chopped
chili flakes, to taste (optional)
about 10 pieces of steamed mussels and about 3 tablespoons of mussel juice
1 cup pasta (I used spaghettini)
chives (optional)

Preparation:

The mussels have been initially steamed in tomatoes and ginger (to get rid of any fishy taste) and removed from the shell, the juices saved as well. This is usually kept in the fridge until it is cooked with vegetables, as my mom prefers it. 🙂

In a hot pan, add some olive oil, and quickly follow with the garlic pieces. Let this soften, then add chili flakes if using. Toss in the mussels, along with the juice and let this heat through first. Toss in the pasta and make sure it is coated with the juice and olive oil. Taste and adjust seasoning of salt if needed. Please be wary of the salt since sometimes, the mussel juice is a little bit salty already Top with chives.Serve hot. 🙂

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