Pasta with Mussels

Ingredients

• 2 Spring Onions
• 1 small red chili pepper
• 1 bulb fennel
• 3 tbsp olive oil
• 1 kg Venus mussels (cleaned)
• 200 ml dry white wine
• 1 tin saffron (0.1 g)
• 400 g spaghetti
• Salt
• 70 ml fish stock
• Pepper (freshly ground)
• 1 tbsp Lemon Juice
• a handful parsley

Instructions

1. 1.

   Clean and wash the spring onions, then slice into thin strips. Wash, deseed, remove white membranes from the chili pepper, and finely chop. Clean, dry, halve the fennel bulb, cut off the core, and slice into strips.

2. 2.

   Cook spaghetti in plenty of boiling salted water until al dente. In a large pot sauté the spring onions, fennel, and chili in hot oil; add mussels, pour in wine, and add saffron. Cover and cook over high heat for about 6 minutes until mussels open (discard any that remain closed).

3. 3.

   Bring the cooking liquid with fish stock to a boil and season with salt, pepper, and lemon juice. Wash, dry, and finely chop parsley; fold into the sauce. Drain spaghetti, toss in the mussel broth, and serve immediately on plates or in a large bowl. Pair with a glass of chilled white wine.