Spaghettini and Mussels With Green Sauce

• 3 pounds mussels
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 bunch parsley, leaves only, chopped
• 1/2 cup dry white wine or vermouth
• 1/2 cup fish stock or water
• 1/4 teaspoon hot pepper flakes (or to taste)
• Coarse salt and freshly ground pepper to taste
• 1 pound spaghettini
• 1 tablespoon unsalted butter

1. De-beard the mussels and scrub the shells.
2. Discard any open mussels that do not close when tapped or held under cold water.
3. Rinse the mussels thoroughly under cold running water and set aside.
4. In a large skillet, gently saute the onion and the garlic in the oil.
5. Add the parsley, wine, stock and hot pepper flakes.
6. Bring to boil, turn down heat and simmer for five minutes.
7. Meanwhile, bring four quarts salted water to the boil for the pasta in a large stock pot.
8. Add the mussels to the skillet and cook them until they open (about 5 minutes).
9. Test the sauce and season with salt and pepper.
10. Cook the spaghettini until al dente.
11. Drain and return to the stock pot with the butter.
12. Stir well to prevent the pasta from sticking.
13. Place the pasta in a large heated serving bowl.
14. Pour the mussels and the sauce over the top.
15. Serve immediately.

mussels, onion, garlic, olive oil, parsley, white wine, fish stock, hot pepper, salt, spaghettini, unsalted butter

Taken from cooking.nytimes.com/recipes/9827 (may not work)