Mussels with White Wine
Ingredients: Boil spaghetti until al dente, reserving 1 cup cooking water before draining. Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 tsp chopped garlic and sauté for 30 seconds then remove skillet from heat. Scrub the mussels and discard any that have opened. Add the mussels, white wine, grated lemon zest, and capers to the skillet and return to the heat. Season with salt and pepper, then cover and cook over medium-high heat for 3 to 5 minutes until mussel shells open. Toss with drained pasta, top with fresh chopped parsley, and add reserved cooking water as needed.
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