Pasta with Venus Mussels

Ingredients

• 2 cloves garlic
• 1000 g venus mussels
• 2 tbsp olive oil
• 125 ml Vegetable broth
• 1 onion
• 400 g cherry tomatoes
• 350 g long narrow whole‑grain pasta (e.g., linguine)
• Salt
• 0.5 bunch flat parsley
• 1 tbsp Tomato Paste
• black pepper

Instructions

1. 1.

   Peel and roughly chop the garlic. Wash the mussels thoroughly, discard any that are open.

2. 2.

   Heat 1 tbsp oil in a shallow pot over medium heat. Sauté the garlic for 1–2 minutes.

3. 3.

   Add broth and bring to a boil. Add mussels, cover immediately, and cook covered for about 3 minutes on medium heat.

4. 4.

   Remove pot from heat and transfer mussels to a colander, catching the broth in a bowl. Let mussels cool slightly.

5. 5.

   Meanwhile, peel, halve, and finely dice the onion. Wash tomatoes, pat dry, and quarter them.

6. 6.

   Separate mussel meat from the shells. Discard any closed mussels.

7. 7.

   Cook pasta according to package instructions in plenty of salted boiling water until al dente. Heat remaining olive oil in a large pan and sauté onion cubes until translucent.

8. 8.

   Measure 100 ml of the collected broth and strain it through a fine sieve into the onions. Bring to a boil, then cover and simmer on low heat for 5 minutes.

9. 9.

   Wash parsley, shake dry, pluck leaves, set aside some sprigs, and finely chop the rest.

10. 10.

    Add mussel meat with tomatoes to the onion broth and warm. Stir in tomato paste. Season with salt and pepper.

11. 11.

    Drain pasta and let it drain. Mix in chopped parsley with the mussels and heat briefly. Garnish with remaining parsley sprigs and serve.