Mussels with Spaghetti and Kale

A perfect summer pasta dish especially enjoyed with a crisp, chilled white wine! All the summery feels right here!

Ingredients:

907 g (2 lbs) mussels

5 large kale leaves, chopped (2-3 cups chopped)

500 g (1 lb) spaghetti

1/3 cup olive oil

2 green onions, sliced and separate whites and greens

2 tsps minced garlic

1/4-1/2 tsp dry chili flakes

1 lemon, zest and juice

1 tbsp dry parsley

salt and pepper to taste

Begin by steaming mussels in a covered pot until they open, 3-6 minutes. Discard any that don't open. Remove the meat from the shells and set aside.

Cook the pasta as directed on package, then drain and toss with the chopped kale. Cover and set aside.

Heat olive oil in a frying pan and add garlic and the whites of the green onions. Cook 1/2-1 minute. Add the chili flakes, lemon zest and juice, the rest of the green onions and parsley. Add the mussel meat to the pan and stir together.

Then toss the sauce with the spaghetti and kale and add salt and pepper to taste. You can also add parmesan cheese at the table.

Serves 4