Procedure
1. Cook spaghetti according to pack instructions to boil.
2. Boil the cream with finely chopped garlic in a large saucepan. Let it simmer while stirring, until the cream hangs on to the fork, about 4 minutes.
3. Wash the mussels and make sure all the mussels are closed. Discard the questionable shells.
4. Add the mussels to the cream, turn up the heat and let them steam in the cream for about 3-4 minutes. When the shells open they are ready. Discard shells that do not open.
5. Cut spring onions into thin strips and pick leaves of basil.
6. Gently turn mussels, cream, spring onions and the basil together with the spaghetti, and serve.
Tips!
- Serve with warm garlic bread.
- For a more mature taste of this dish you can boil 1.5 dl white wine in the cream until there is only one-third liquid left in the pan.
- It is recommended to cut the garlic with a knife rather than a garlic press. Then you get to use the whole clove, and you get even more juice and taste from it.
- Mussels that do not open during cooking, or that must be opened with force, are of poor quality and should never be eaten.
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