Mussels and zucchini spaghetti: a mouth-watering dish

published on 18 July, 2018 at 13:41
Serves 6
500g spaghetti
1kg mussels
Olive oil
Garlic
A small onion
4 zucchini
Parsley
 
Directions:
Cook one half of the mussels and as soon as they start to open, remove them from the water (to be kept). Then brown garlic and olive oil and cook the rest of the mussels with parsley and bay leaf. Once opened, remove them and store the oil to cream the pasta. Shell all the mussels and put them together.
Cut the zucchini and onion, lightly cook and add the oil. Once cooked, blend a large amount and keep some just to serve them.
Cook the spaghetti and halfway through cooking continue cooking in the pan with garlic and oil. Add all the ingredients and stir.
Serve with zucchini and mussels.
 
Video: https://www.youtube.com/watch?v=b7UcfOHa1bg&t=262s
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