Boil water in a large pot and salt it so that it tastes like seawater.
Cook spaghetti al dente.
In a large pot heat butter over medium heat.
Add onion, 5 garlic cloves and red pepper.
Salt and cook for 5 minutes.
Add the closed mussels and stir.
Add the wine, stir and cover the pot with the lid. Cook the mussels until they have opened up.
As the mussels are being cooked, melt 1 tbsp butter in a small skillet, add 1 garlic clove and cook for 1-2 minutes.
Add the breadcrumbs and cook until brown.
Spice with salt and pepper.
Remove the mussels from the pot and set them aside.
In the same pot put spaghetti. Cook over medium heat, until they are al dente and the sauce is reduced. If you want a thinner sauce, add some of the pasta water. If the sauce is too thin, mix 1 tbsp flour with 1 tbsp cold water and add to the sauce. Add some butter.
Spice with salt and pepper as desired and put the mussels back in the pot.
450 gr spaghetti2 tbsp Horio Soft with Cow Butter1 small onion, chopped6 garlic cloves, chopped1 tsp red pepper1350 gr mussels, closed and scrubbed1/2 cup rose wine1 cup fresh breadcrumbsSalt as desiredPepper as desired1/2 cup parsley, finely chopped
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