Rachel Roddy’s recipe for spaghetti with mussels, parsley and lemon | A kitchen in Rome
Savour the glorious sound of mussels popping open and finish cooking the pasta in the shellfish liquor really to ramp up the flavourIf you put your ear close (but not too close) to a covered pan full of mussels, olive oil, garlic and a bit of white wine (not too much) over a lively heat, you will hear the sound – a cross between a crack, or that of a rip and an unzipping – of the mussels opening. To…
Source: www.theguardian.com