The Beach is That Way

Dan here today.  When Beth and I first started dating, I would point out which way the beach and the mountains were so that I could show off my muscles (ironically, of course.  Although,  come to think of it, I should probably hit the gym today.  And then maybe tan.  And do some laundry).  Yesterday, I decided to show off a different kind of mussel.  Beth had wanted some fresh mussels for awhile, but I could never find them at the store (although I had never specifically searched for them).  Yesterday, I decided to seek them out and discovered that not only did the grocery store sell them, but they were reasonably affordable at $3.99 a pound.  I picked some up and came up with a pasta dish inspired by one of the moules et frites options we’ve had at our neighborhood French restaurant.  So, without further ado, I give you spaghetti with mussels and olives.

Spaghetti with Mussels and Olives
1 lbs mussels in their shells
8 oz dry spaghetti
3/4 cup kalamata olives
4 cloves garlic, minced
Handful of parsley, chopped
A glug or two of olive oil

1.  Cook the spaghetti according to the package directions.  Drain.  Put in a bowl and toss with the olive oil.
2.  While spaghetti is cooking, remove the beards from the mussels (little hairy things that stick out the side of the shell), and put in a pot with 1 1/2 cups of water.  Cover, turn the heat to high, and bring the water to a boil.  Then reduced the heat to a simmer.
3.  Simmer for a few minutes until the mussels open up.  Then remove mussels from the pot and set aside.  Discard any unopened mussels.
4.  Add the garlic, parsley, and olives to the water remaining in the pot and cook for about 2 minutes.
5.  Remove the mussels from their shells and add to the pasta.  Dump the mixture in the pot into the bowl with the pasta and toss to combine.