- \n
- 500 gr frozen mussels (without shells)<\/li>\n
- 600 gr spaghetti<\/li>\n
- 2 cloves of garlic<\/li>\n
- 4 tablespoons chopped flat parsley<\/li>\n
- 3 tablespoons sesame seeds<\/li>\n
- evo oil<\/li>\n<\/ul>\n
3 simple preliminary steps<\/strong>,<\/span> and you won’t have much to do left:<\/p>\n
- \n
- Remember to take the mussels out of the freezer about 3 hours before start cooking.<\/li>\n
- Finely chop the parsley.<\/li>\n
- Put the sesame in a small frying pan on a medium heat and toast it until golden.<\/li>\n<\/ol>\n
Put a generous amount of evo oil and the garlic in a large frying pan<\/strong>, turn on the heat. When the garlic has lightly browned, add the mussels and a pinch of salt.<\/p>\n
Cook for a couple of minutes on a medium heat<\/strong>. Now turn it off and take away the garlic. Keep it warm with a lid.<\/p>\n
When your boiling water is …boiling, add the spaghetti and a bit of salt. Let it cook for 5 minutes stirring frequently<\/strong>. Drain the spaghetti and keep the water aside<\/strong><\/span>, now add the pasta to the mussels, turn the heat to max and add a cup of the pasta cooking water.<\/p>\n
Keep stirring and adding the water when necessary until the pasta is “al dente”. Turn the heat off, add the parsley and stir well.<\/p>\n
![\"\"](\"http:\/\/www.ilblogdicuciniamo.it\/wp-content\/uploads\/2017\/04\/spagh_cozze_sesamo2.jpg\")
<\/a><\/p>\n