Pasta with Mussels

Ingredients

• 500 g Venus mussels
• 500 g blue mussels
• 2 shallots
• 1 Garlic clove
• 3 tbsp olive oil
• 1 can saffron (≈0.1 g)
• 200 ml dry white wine
• 300 ml fish stock
• Salt
• pepper (ground)
• Lemon juice
• 400 g spaghetti
• 4 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash, clean and de-beard the mussels; discard any that are open. Peel and finely chop the shallots and garlic. Sauté the shallots and garlic briefly in hot oil. Deglaze with white wine and fish stock. Add saffron and drained mussels. Cover immediately and cook for about 5 minutes, shaking the pot occasionally. Once all mussels have opened (discard any that remain closed), season with salt, pepper, and a splash of lemon juice.

2. 2.

   Meanwhile, cook the pasta in plenty of boiling salted water until al dente, then drain well. Add the pasta to the mussel mixture with parsley, toss briefly, and adjust seasoning. Plate on warmed dishes and serve.