2 cups of dry wine
1 Tablespoon mince parsley
4 pounds small mussels, scrubbed and debearded
3 tablespoons unsalted butter, melted
2 table spoons Simple Foods Avocado Oil
4 large garlic cloves thinly sliced
1 tablespoon fresh lemon juice
¾ pounds cooked spaghetti
Salt to taste
Pepper to taste
In a large pot, combine the wine with the parsley and bring to a boil. Add the mussels, cover and cook over high heat, until the mussels open, about 5 minutes. Drain the mussels in a colander set over a medium bowl. Pour the mussel broth into a glass measure, set aside.
Remove the mussels from their shells and place in a bowl. Pour the melted butter over the mussels and toss to coat. Cover with plastic wrap.
Heat the Simple Foods Avocado Oil in a large, deep skillet. Add the thinly sliced garlic and cook over low heat just until golden brown, about 4 minutes. Add the crushed red pepper and cook for 1 minute longer. Slowly pour in the reserved mussel broth, stopping when you reach the grit at the bottom of the glass measure. Add the lemon juice and simmer over moderately high heat until the sauce is reduced to about 1 cup, about 8 minutes.
In a large pot of boiling, salted water, cook the spaghetti just until al dente. Drain the pasta well.
Add the buttered mussels and the hot spaghetti to the mussel sauce and toss over low heat until the pasta is uniformly coated. Season with salt and pepper. Transfer to warmed shallow bowls and serve at once.