Since my hubby and I are new homeowners (as of the end of August), we’ve realized how much work goes in to maintaining and upkeeping an entire house. Before, we lived in a townhouse that we rented and didn’t have to worry about anything that broke or needed replacing. For example, our oven broke, so we called the owner and he bought us a brand new one. Awesome right? Well renting is fine and dandy because you don’t have to worry about mowing your lawn (what lawn?) or about painting walls or replacing leaky faucets. However, down in the DC Metro area, renting is no joke; we’re basically paying around the same in our mortgage each month that we paid for our rent each month… and we OWN THE PLACE. Owning a home is a lot of work, but it has been fun to decorate as we see fit. This past weekend, the hubby and I got a TON of stuff done around our house, the biggest of which was painting two rooms. Painting is really annoying especially putting all that tape up. I never knew how tedious and time consuming it could be, but it’s done and it looks great! To celebrate? I made us this wonderful meal of Spaghetti w/White Wine & Mussels for dinner on Sunday. It was a much-needed reward for all of our hard work. So if you’re looking to hire a part-time painter…. haha no, definitely just kidding. But if you do live in this area and have any recommendations for good painters, do share! We have one large room with a lot of doorways and curves that would take the two of us probably 2 months to paint. Would love to hear your recommendations! Enjoy!
- 1 lb spaghetti
- 1/3 cup olive oil
- 1/2 onion, thinly sliced
- 4 large garlic cloves, chopped
- 2 teaspoons fennel seeds
- 1 teaspoon dried crushed red pepper
- 1/2 teaspoon salt, plus more for seasoning
- 1 cup dry white wine
- 2 1/4-inch-thick lemon slices
- 1/2 cup chopped fresh parsley, reserve 1 tbsp for sprinkling
- 2 pounds fresh mussels, scrubbed, debearded
- Bring a large stock pot with salted water to boil. Once boiling, add spaghetti and cook until al dente, about 9 minutes.
- Meanwhile, heat oil in heavy large pot over medium-high heat. Add onion, garlic, fennel seeds, crushed red pepper and salt and sauté until onion is light brown, about 4 minutes.
- Add wine, lemon slices and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes.
- With a slotted spoon, transfer mussels to a bowl. Discard any that do not open.
- Drain pasta and add mussels. Pour sauce over and season to taste with salt. Sprinkle with fresh parsley.
*Adapted from Bon Appétit