Spaghetti with Lobster and Mussels


  • 1 pound mussels (preferably cultivated), scrubbed well and beards pulled
  • 1 cup dry white wine
  • 1 cup water
  • 1 pound spaghetti
  • 4 cups spicy tomato sauce
  • 2 tablespoons fresh parsley leaves
  • 2 1 1/2-pound live lobsters

In a large kettle bring wine and water to a boil. Add lobsters and cook, covered, 3 minutes. (They will be partially cooked.) Transfer lobsters with tongs to a large bowl and boil cooking liquid until reduced to about 1/3 cup. Twist off claws and with flat side of a heavy knife crack claws on one...

View full recipe at Epicurious


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