Spaghetti with Mussels and Beurre Blanc Sauce

Spaghetti with Mussels and Beurre Blanc Sauce by @coxys_kitchen

Spaghetti with Mussels and Beurre Blanc Sauce is quick and easy to prepare, lending itself perfectly to impromptu dinner parties. This luxurious grown up dish can be served as a starter or main course – but whichever way you choose to serve it, make sure you savour every mouthful, because Spaghetti with Mussels and Beurre Blanc Sauce is a real treat on the palate.

Serves 4 as a main course, or 8 as a starter

Prep time: 10 minutes

Cooking time: 15 minutes

INGREDIENTS:

  • 360g dried spaghetti
  • 320g prepared frozen mussels, defrosted and juices reserved
    • 2kg cleaned rope-grown mussels if using fresh
  • 60ml dry white wine
  • 30ml white wine vinegar
  • 50 banana shallot, finely chopped
  • 2 Tbsp crème fraîche
  • 175g cold unsalted butter, cut into cubes
  • 2 Tbsp fresh parsley, chopped

METHOD:

  1. Place the kettle on to boil, then cook the spaghetti according to packet instructions
  2. ONLY FOLLOW THIS STEP IF USING FRESH MUSSELS: Add the mussels to a large pan with 100ml of cold water. Put the pan on a high heat for approx.
  3. Take a large non-stick sauté or frying pan, then add the white wine, white wine vinegar, shallots and the juices from the defrosted mussels, or approx. 3 tablespoons of the reserved mussel juices. Bring the liquid to a boil, then reduce the heat and simmer until the liquid has reduced by half. Stir in the crème fraîche and continue to simmer for a further 2-3 minutes
  4. Reduce the heat, then start whisking in the cold butter a few cubes at a time until the sauce starts to thicken; it should have a smooth silky texture. Taste the sauce and adjust the seasoning if necessary
  5. Take the sauce off the heat then stir in the mussels with half of the chopped parsley. Drain the pasta reserving a little of the pasta water, then add the pasta to the beurre blanc sauce with a few spoonfuls of the pasta water and toss so that every strand is well coated with the sauce
  6. Serve into warmed bowls and sprinkle with the remaining parsley

About Coxy’s Kitchen

Coxy’s Kitchen provides a dinner party and private dining service throughout Yorkshire.

If you want to host a dinner party but don’t fancy the cooking, then contact Coxy’s Kitchen to cook for your dinner party. To make an enquiry or for an initial consultation, please email coxyskitchen@icloud.com

For more delicious recipes from Sarah

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