Instructions

1. Bring a large pot of water to a boil, add spaghetti and cook until al dente.
2. Meanwhile, rinse and remove beards from the mussels. If any of the shells remain open or do not fully close when rinsing, discard as these are dead.
3. In a large covered saucepan on medium-high heat, add arrabiata sauce, mussels, cream, garlic, half the fresh parsley, and salt and pepper. Bring to a simmer and cook until mussels open on their own, about 5 minutes.
4. Serve mussels and arrabiata sauce over spaghetti with the remaining chopped fresh parsley.