STEP 1/8
Slice garlic on the side, and chop Cheongyang peppers.
STEP 2/8
Drain the boiled dried radish greens and cut them into 5cm pieces.
STEP 3/8
Boil water and mussels in a pot and spread the flesh when you open your mouth, and strain the broth through a sieve.
STEP 4/8
Grease a heated pan with enough oil, stir-fry sliced garlic on the side, add Cheongyang pepper and anchovy, stir-fry slightly, and then add dried radish greens and stir-fry.
STEP 5/8
Add olive oil to 4, add half a cup of mussel stock, and boil it down until it is half-done to make the sauce.
STEP 6/8
Put salt in a large pot and boil spaghetti noodles for 8 to 10 minutes depending on your preference.
STEP 7/8
Add white wine and spaghetti noodles to 5, mix well, add olive oil or butter, and add spaghetti boiled water to replenish the soup.
STEP 8/8
Add mussel flesh, mix lightly, simmer slightly and sprinkle with pepper.