Pasta with heart mussels, chervil and baby spinach

Ingredients

• 1 kg heart mussels
• 2 onions
• 5 garlic cloves
• 0.5 bunch flat-leaf parsley
• 2 bundles chervil
• 1 handful baby spinach
• 500 g spaghetti
• Salt
• 40 ml olive oil
• 400 ml dry white wine
• 2 Bay leaves
• pepper (ground)

Instructions

1. 1.

   Wash the mussels; discard any that are already open. Peel and dice the onions and garlic. Wash the parsley, shake off excess water and chop the leaves. Rinse the chervil, shake dry and tear it, wash the spinach and spin dry.

2. 2.

   Cook the spaghetti according to package instructions in boiling salted water until al dente, drain and set aside. Heat olive oil in a large pot, sauté garlic and onions until translucent. Deglaze with white wine, season with bay leaves, salt and pepper. Add chopped parsley and bring to a boil. Add the mussels and simmer covered for 2 minutes, stirring occasionally, until they open.

3. 3.

   Add the spaghetti to the pot with the mussels, stir and let heat through briefly. Transfer the pasta and mussels to a bowl using a slotted spoon, then mix in chervil and spinach. Serve immediately on deep plates, sprinkled with pepper. Discard any mussels that remain closed while eating.