1 pound spaghetti

3 quarts mussels
1 onion, chopped
1 clove garlic, minced
2 stalks celery, chopped
1 pint water
1 glass white wine
salt and pepper to taste
1/2 cup pitted black olives

grated Parmesan cheese

In a large sauce pan add water, wine, onion, garlic, celery and mussels.

Cover and cook 20 minutes, or until shells open.

Strain the mussels, saving the liquid.

Cook spaghetti, drain.

Heat the mussels in the liquid, add the olives, salt and pepper to taste.

Pour over spaghetti and serve sprinkled with chopped parsley and grated cheese.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Adolphe-Felix Cals: Pecheur, 1874.

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