Black Spaghetti With Mussels in Creamy White Sauce
A community recipe by belgradeNot tested or verified by Nigella.com
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Cook spaghetti and drain. Heat oil and butter, add garlic, add and fry the mussels for 2-3 minutes. Add the white wine, and cook until it evaporates. Add the cream, bring to a boil. Thicken with flour paste (2 tablesppons flour and a little water to make a paste like glue). Serve over the spaghetti.
Cook spaghetti and drain. Heat oil and butter, add garlic, add and fry the mussels for 2-3 minutes. Add the white wine, and cook until it evaporates. Add the cream, bring to a boil. Thicken with flour paste (2 tablesppons flour and a little water to make a paste like glue). Serve over the spaghetti.
Introduction
Smells of summer on your plate.
Smells of summer on your plate.
Ingredients
Serves: 2
Metric
Cups
- 250 grams black spaghetti
- 200 grams mussels
- 2 tablespoons oil
- 1 tablespoon butter
- 1 clove garlic (chopped)
- 150 millilitres white wine
- 250 millilitres cream
- 2 tablespoons flour
- 8⅚ ounces black spaghetti
- 7 ounces mussels
- 2 tablespoons oil
- 1 tablespoon butter
- 1 clove garlic (chopped)
- 5 fluid ounces white wine
- 9 fluid ounces cream
- 2 tablespoons flour
Method
Black Spaghetti With Mussels in Creamy White Sauce is a community recipe submitted by belgrade and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Can substitute with regular wheat spaghetti.
Can substitute with regular wheat spaghetti.
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