Mussels in white wine sauce and spaghetti

Mussels in white wine sauce and spaghetti : instructions

• 1
  Rinse and trim the parsley. Finely
  chop it.
• 2
  Peel and finely chop the shallots.
  Crush the garlic cloves, remove the skin and the germ, and slice them into thin strips.
  Rinse the celery and cut it into rounds.
• 3
  In the casserole dish, add the white wine, water, shallots, celery, garlic, half the parsley, bay leaf, thyme, fennel (optional), and pepper.
  Cover and cook for 5 minutes.
• 4
  Fill your sink with cold water and rinse the mussels. Use a small
  knife to remove any "beards" and any rough spots on the outside of the shells.
  Rinse the mussels until the water runs clear. Discard any raw mussels that are already open or floating on the surface.
• 5
  Open the pot, add the butter and the washed mussels, cover, and cook for 20 minutes over fairly high heat, turning them occasionally.
• 6
  When the dish is done cooking, add the remaining parsley and the crème fraîche.
  Remove any remaining mussel "beards" if necessary.
• Support and service
  • 7
    Cook the spaghetti (al dente, of course!).
  • 8
    Serve the spaghetti on individual plates, topped with the strained cooking liquid from the mussels and sprinkled with grated Parmesan. Arrange the mussels in large bowls next to each plate. Add a few bowls or small salad bowls for the empty shells. And of course, don’t forget a basket of bread so your guests can mop up the delicious sauce from these mussels marinières!