Spaghetti with mussels Venetian style

Ingredients for 4 servings:

• 1 onion(s)
• 3 garlic cloves
• 1 bunch of parsley
• 1 peperoncini or chili pepper
• 1 kg mussels (mussels), fresh
• 6 tbsp extra virgin olive oil, cold squeezed
• 1 jar white wine
• 1 tsp salt
• 1 pinch(s) of pepper
• 2 bay leaves
• 1 tbsp lemon juice
• 360 g spaghetti
• salt water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Spaghetti con Cozze alla Veneziana

Finely chop 1 small onion and 3 cloves of garlic. Finely chop the parsley and separate it into 2 pieces. Deseed and finely chop the chili pepper. Brush the fresh mussels well under running water, discarding any that have already opened. Heat 6 tablespoons of olive oil in a large pot, add the garlic cloves, onions, peperoncini, and half of the parsley. Sauté until the onions are translucent, but do not allow them to brown. Remove the onion mixture and set aside. Meanwhile, cook 360g of spaghetti in plenty of salted water according to the package instructions until al dente. Bring 1 cup of white wine to a boil in the same pot in which you sautéed the onions. Add 1 teaspoon of salt and 2 bay leaves, add the mussels, cover, and simmer vigorously for 5-7 minutes. Remove the mussels, set aside, discarding any unopened mussels. Strain the stock through a fine sieve, making sure no sand remains. Return the onion mixture to the pot. Then add the mussel stock. Bring to a brisk boil so the sauce thickens slightly. The dish should be moist, but not soupy. Add 1-2 tablespoons of lemon juice and the other half of the parsley, season with salt and pepper, and then carefully fold in the drained spaghetti and mussels. Cover and let stand briefly before serving immediately (do not add Parmesan cheese). Note: In Venice, this dish is prepared with a lot of olive oil. If you prefer a less rich dish, you can use just 3 tablespoons of olive oil.