Low Carb spaghetti… sounds new to you? I recently discovered this incredible pasta made of beans, when I was visiting Malmö in Sweden, where I often go to do some organic shopping. And I bought a whole lot of packages until I realized that my own local supermarket here in Copenhagen had just taken it in and started selling it. Now, I’m probably kind of addicted to it. I love the fact that I can enjoy all my favorite pasta dishes without any guilt because this pasta is loaded with proteins and low on carbohydrates.
Those of you who are regular readers of my blog know that I try to avoid fast carbs in my daily diet. Fast carbs elevate blood sugar levels rapidly and I don’t believe that that is a healthy way of living. Therefore, for almost a year now, I have been refined sugar-free and try for the most part to avoid the refined grains. Whenever I am out dining at a restaurant or at some friends place or attending a food blogger event, I of course enjoy all the yummy food there. But my everyday diet is mainly low carb. When I do eat carbs it’s the slow ones like my all time favorite wholegrain rye.
Well lets get back to the recipe. This low carb spaghetti with mussels is incredibly tasty due to the amazing taste of the fresh mussels, the white wine and of course the cream! It’s absolutely a favorite of mine and I make it quite often and if it’s on the card when I’m out for dinner I always order it!
- 3.5 oz. (100 gr.) black bean spaghetti (I buy it from the Swedish brand "a la eco")
- 17.6 oz. (500 gr.) mussels
- 1 carrot, chopped
- 1 red onion, chopped
- ½ fennel bulb, chopped
- 1 clove of garlic, chopped fine
- 1.2 cups (3 dl.) white wine
- 0.4 cups cream
- Salt and pepper
- Italian parsley
- Olive oil
- Check the mussels to ensure they are all closed. HINT: if the mussels do not close, they are no longer safe to eat, discard them. Clean the mussels by following these steps:
- Soak the mussels. Submerge the mussels in a bowl of clean, cool water. Leave them to soak for 20 minutes. While underwater, they will breathe and filter the water, which will begin to push out any sand or ocean minerals from inside their shells.
- Remove the beards from the mussels. Little brown threads may be sticking out from between the 2 shells. This is the beard. Grasp the beard and pull it out and towards the hinge end of the mussel. Remove it completely and discard.
- Remove the mussels from the water. Use a slotted spoon to take the mussels out of the bowl. Place them in another clean bowl of water. Do not reuse the first bowl by draining and refilling it. Using the slotted spoon will help ensure that the sand from the water does not re-enter the mussel.
- Brush off any sand and debris 1 mussel at a time. Pull them individually out of the second bowl of water and gently scrub at the shell. Pick off any slime that may be clinging to the shell. Rinse them off under running water.
- Pat the mussels lightly with a clean towel to dry. Dump the bowls of water.
- Cook the spaghetti in boiling salted water and cook until al dente. Add olive oil to a large sauce pan, and saute the carrot, onion, garlic and fennel. Add the wine and bring to the boil. Now add the clean mussels and cover. Boil the mussels for approx. 5 minutes until they have opened. If there are any closed mussels be sure to discard them. Remove the vegetables and mussels from the sauce using a slotted spoon and keep warm. Add the cream to the remaining liquid and simmer the sauce until heated through. Season with salt and pepper.
- Arrange the spaghetti on the plate, place the mussels and some vegetables on top and pour over the white wine sauce. Sprinkle with lots of parsley and serve. Yield 2 lunch size servings.