500g spaghetti
Mussel sauce
11/2 cup fresh parsley, chopped and well-rinsed
1/3 cup olive oil
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1kg mussels with shells, scrubbed and rinsed
6 peeled and seeded tomatoes, diced
2 cloves garlic, minced
Salt and black pepper to taste
500g spaghetti
Mussel sauce
11/2 cup fresh parsley, chopped and well-rinsed
1/3 cup olive oil
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1kg mussels with shells, scrubbed and rinsed
6 peeled and seeded tomatoes, diced
2 cloves garlic, minced
Salt and black pepper to taste
In a large pot, place 5 liters of water
Couple the lid, bring to a boil, then reduce heat and simmer
Add 1 tablespoon salt and let it simmer again
Add spaghetti in batches, stirring and cooking until al dente
Don't cover
Sauce
Wash the mussels well with a brush and rinse under running water
Put them in a pot with olive oil, couple the lid, and bring to a boil
Cook until they open (discard any that don't)
Reserve the cooking liquid
Fry garlic in olive oil until lightly browned
Add tomato, Worcestershire sauce, mussels, and reserved cooking liquid
Add parsley and simmer over low heat with the pot covered for 40 minutes
Season with salt and black pepper to taste
Drain the pasta
Mix it with the sauce and serve.
