1/2 pound Spelt or Einkorn Linguine or spaghetti noodles, cooked al dente
1 Tbl Fresh Parsley
Preheat the oven to 450 degrees. Place the mussels in a large bowl of water and let soak for 10 minutes. Swirl mussels around in the water to remove sediment.
Pull the beards out of the mussels and throw away any that are cracked or open. Drain the mussels.
Place the clean mussels in a 9×13” baking pan. Sprinkle the garlic slices and salt over the mussels and drizzle the olive oil over them, as well. Place the cubes of butter in the pan, evenly scattered over the mussels. Cover the pan tightly with foil.
Bake in the preheated oven for 12-15 minutes. Cook your pasta while the mussels are baking. When the mussels have finished cooking, remove from the oven, carefully remove foil, and discard any mussels that did not open.
Drain the cooked pasta and place it directly in the pan with the mussels. Add the parsley. Toss until noodles coated in the butter/oil mixture.
Serve with slices of lemon.
Alternately – you can remove the mussels from the shells and discard the shells before tossing with the pasta.