Spaghetti With White Wine And Mussel Sauce

• 8 ounces spaghetti
• 2 ounces butter
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 1/4 cups white wine
• 1 1/2 lbs fresh mussels, scrubbed and beards removed
• 6 tablespoons heavy cream
• 1 lemon, juice of
• salt & freshly ground black pepper
• 3 tablespoons fresh chives, chopped, to serve

1. Cook the spaghetti according to packet instructions. Drain and set aside to keep warm.
2. Meanwhile, heat the butter in a saucepan and gently fry the onion until soft but not coloured. Add the garlic and cook for one minute.
3. Add the white wine, bring to the boil and simmer for a few minutes until reduced by half.
4. Discard any mussels with cracked shells or which do not close when tapped.
5. Add the mussels to the pan and cover with a lid.
6. Cook over a medium heat for 4-5 minutes, shaking the pot occasionally.
7. Discard any mussels that haven't opened.
8. Add the cream, lemon juice and cooked spaghetti to the pan. Season with salt and freshly ground black pepper and stir well to coat the pasta.
9. To serve, place the pasta into a serving bowl and sprinkle over the chives.

spaghetti, butter, onion, garlic, white wine, fresh mussels, heavy cream, lemon, salt, fresh chives

Taken from www.food.com/recipe/spaghetti-with-white-wine-and-mussel-sauce-226250 (may not work)