Preparation

• Remove mussels with broken shells and empty shells.
  Clean the shells thoroughly using a knife blade or a steel scourer.
  Remove the filament or byssus or beard by pulling it energetically.
  Wash each mussel under running water to remove any impurities.

• Mussel shells can ruin the non-stick coating of the pan, so it is advisable to use a stainless steel sauté pan specifically for opening mussels and clams.

  In a pan or pot, bring a small amount of water to a boil.
  Pour the mussels into the pan.
  Cover with a lid, preferably glass, and cook over high heat for 5 minutes, shaking the pan occasionally, until the mussels are fully open.

• Remove the mussels from their liquid and transfer them to a container.
  Line a fine-mesh strainer with a two-ply paper towel.
  Place the strainer over a bowl and pour in the mussel liquid, allowing it to filter.

• In a pan or pot [the same one used to open the mussels] add:
  • the chopped onion;
  • a vegetable bouillon cube;
  • the mussels;
  and heat quickly.

  Deglaze with a shot of white wine.
  Pour the filtered mussel liquid back into the pan, bring to a boil, and reduce as needed for the final preparation:
  • white mussel soup;
  • spaghetti with white mussels.

  My mother also adds a handful of capers [rinsed and squeezed] finely chopped with a knife.

• Your white mussels are ready, to be served as white mussel soup or used for the preparation of spaghetti with white mussels.

• The secret for a thick mussel sauce that coats the pasta is to risotto-cook the spaghetti in the last minutes of cooking.

  Risotto-cooking, starch, and glycemia
  The technique of risotto-cooking pasta allows for a creamy first course thanks to the starch released in the pan, resulting in a coating sauce.
  In case of hyperglycemia, to avoid excess starch, it is usual practice to de-starch foods like potatoes and rice; personally, I’ve gotten into the habit of cooking the pasta and then rinsing it under running water and draining it before tossing it in the sauce.

  ! zero sugar style compromise
  Cook the pasta 2-3 minutes less than the time indicated on the package, rinse it under running water, and drain it.
  Meanwhile, heat the mussel sauce until it boils.
  Pour the pasta into the pan with the sauce and finish the cooking minutes, stirring as if it were a risotto.

  Off the heat, add a pinch of coarsely chopped red pepper, grind a little more pepper, add chopped parsley, and drizzle with extra virgin olive oil.

  Plate.

  Your creamy spaghetti with white mussels is ready.

  Enjoy your meal!

  Remember to check your glycemic response!

  

• • white baked gratin mussels.