Pasta with Mussels

Ingredients

• 500 g mussels
• 1 Garlic clove
• 1 onion
• 2 tbsp olive oil
• Salt
• Pepper
• 200 ml dry white wine
• 500 g spaghetti
• 500 g tomatoes
• 2 tbsp chopped parsley
• parsley (for garnish)

Instructions

1. 1.

   Wash the mussels thoroughly and remove the beard. Discard any mussels that remain closed. Peel the garlic clove and onion, then finely dice both.

2. 2.

   Sauté the garlic and onion in a pot with hot oil for a short time. Deglaze with white wine, season with salt and pepper.

3. 3.

   Add the mussels to the broth and cover; steam for about 6 minutes until they open. Discard any that stay closed and loosen all mussels from their shells.

4. 4.

   Cook the spaghetti in salted water al dente.

5. 5.

   While the pasta cooks, wash the tomatoes, remove the stem ends, and dice them. Heat the mussel broth and simmer the tomatoes for 2-3 minutes. Add the parsley and the released mussels.

6. 6.

   Drain the spaghetti and toss it in the sauce. Plate and garnish with parsley.

7. 7.

   Serve immediately.