Pasta dishes are simply always delicious!
Brush fresh mussels under running water and discard already opened mussels. Put the closed ones in a large saucepan . Add the white wine and bring to a boil. Cook for 5 minutes until the mussels have opened. Discard unopened mussels. Filter the mussel broth through a sieve, toss the mussels in the butter and keep warm. Finely chop 1 bunch of parsley, the onion and 6 cloves of garlic, heat with 6 tbsp olive oil, sauté, pour clam broth and reduce by half. Make spaghetti, drain (do not quench) and put in a large bowl dripping wet. Mix the mussels with the sauce and pour over the spaghetti. Sprinkle with salt and pepper and chopped parsley and bring to the table hot. When eating, take the mussel meat out of the mussels with a fork.
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