Wednesday, September 10, 2014

Spaghetti in Creamy Chili Sauce with Mussels

This dish can really be served in three ways.  The spaghetti coated with the spicy cream-white wine sauce can be a delicious meal on its own.  The Mussels in the spicy cream sauce can also work as an appetizer with crusted bread served on the side.  However, in this recipe, the mussels and cream sauce are combined with the spaghetti to make a great seafood pasta dish.  The cream sauce is made with butter, olive oil, lots of garlic, red chili peppers, Serrano peppers, white wine and heavy cream.  A quick and easy recipe for any occasion.  Enjoy.

Servings: 4
Prep Time: 5 minutes
Cooking Time: 20 minutes


1 lb. Spaghetti
1 lb. Mussels
2 Tablespoons Butter
1 Tablespoon Olive Oil
3 Garlic Cloves minced
2 Red Chili Peppers minced
1 Serrano Pepper minced
1 Cup White Wine
1.5 Cups Heavy Cream
Parsley chopped to garnish

Boil the spaghetti in salted water until al dente (about 10-12 minutes).  Drain the noodles in a colander and set aside.  Tip: to keep the noodles from sticking, drizzle a little bit of olive oil over the noodles and toss to coat.

Remove the beards from the mussels.  Discard any mussels with open or cracked shells.  Set aside the remaining mussels.

Place a large deep skillet over high heat.  Melt the butter in the pan with 1 tablespoon olive oil.  Add the garlic and sauté until fragrant (about 1 minute).  Stir in the red chili peppers and Serrano peppers and sauté for another minute. Reduce the heat to medium. Add the white wine and let simmer for 1 minute.  Pour in the heavy cream and let simmer for 3-4 minutes to thicken the sauce.  Return the heat to high and bring the skillet to a boil.

Add the mussels to the skillet and cover to cook for 3-4 minutes or until the mussels open their shells. Discard any mussels whose shells do not open.  Place the noodles on plates and ladle the sauce and mussels on top and garnish with parsley to serve.  Enjoy.

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