- 2 pounds mussels (debearded and scrubbed)
- 3 tablespoons unsalted butter, cold and divided
- 1 small yellow onion, finely diced
- 4 small cloves garlic, finely chopped
- Leaves from 1 small bundle of thyme (about 1/8 ounce including stems)
- ¾ cup dry white wine
- ½ cup clam juice
- ¼ cup water
- 12 ounces spinach (green) spaghetti
- ½ cup heavy cream
- ¼ cup finely chopped flat-leaf parsley
1. Bring a large pot of salted water to a boil.
2. In a wide braising pot with high sides, melt 1 tablespoon butter on medium-low heat. Add the onions and garlic, and sauté until translucent, about 3 minutes. Add the wine, clam juice, water, and thyme to the pot. Bring to a boil over high heat, then reduce heat to low, and simmer covered for 10 minutes.
3. Add the pasta to the pot of boiling, salted water. Cook until al dente, and drain. Place the hot pasta in a bowl with 1 tablespoon butter, salt, and pepper. Mix to combine.
4. Season the broth mixture with salt and pepper and add the mussels. Cover and cook over medium heat for under 8 minutes, just until all the mussels have steamed open. Shut off the heat and add the cream and the remaining tablespoon of cold butter. Add parsley, and stir to incorporate.
5. To serve, nest some pasta at the bottom of a bowl, and pour mussels and sauce on top. Serve with some nice toasted garlic-rubbed, olive oil-drizzled baguette.
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