Mussels with Garlic Butter and Spaghetti

Mussels are so delicious...If I'm in a hurry or if it's late at night and the seafood counter is already closed, I grab a bag of frozen precooked mussels. (I like the ones sold at Walmart or HEB) Tastes just the same. ;) You can substitute for clams, shrimp, or crab.

Ingredients:

1/2 of large white onion diced

3-4 cloves of garlic

4 tbsp salted butter

3 tbsp chopped fresh parsley

Juice and zest 1 large lemon
1 pinch crushed red pepper

1/2 cup of chicken stock (or white wine)

1 1/2 tbsp of cornstarch or flour (mix with 2 tbsp water)
1 lb of cleaned mussels

1/4 cup extra virgin olive oil

1/4 cup shredded Parmesan cheese
Fresh ground pepper to taste
1/2 lb spaghetti pasta

• Set a medium pot of salted water on high heat for the pasta. Cook pasta until al dente.
• Take a medium size sauce pan and turn the heat medium-high heat.
• Add butter to the pan; melt. Add olive oil. Add the garlic and onions. Stir until incorporated. Lower heat. Let simmer 1 minute, stirring occasionally.
• Add chicken stock. Bring pan up to medium boil. Toss in the mussels. Shake pan to coat mussels.
• COVER. Leave 5-8 minutes. Make sure all of the mussels have opened up, discard the closed ones because they are dead.
• Uncover pan and stir mussels. Turn heat to low. Add lemon juice and zest. Add lots of cracked black pepper and throw in pinch of red pepper and cornstarch+water mixture. Stir until all the ingredients incorporated. Let thicken to get rid of cornstarch taste. About 2 minutes.
• Mix in parsley.
• When done, divide pasta in 2 plates, top with mussels and sauce. Garnish with a sprig of parsley and fresh ground black pepper.

Serves 2. Could also be an appetizer if you omit the spaghetti and serve with bread sticks. Enjoy!