Spaghetti with Mussels

Ingredients

• 1 kg Venus mussels
• 2 shallots
• 1 Garlic clove
• 1 EL freshly chopped thyme
• 3 EL olive oil
• 100 ml dry white wine
• 100 ml fish stock
• Salt
• Pepper (freshly ground)
• 400 g spaghetti
• 4 EL freshly chopped parsley

Instructions

1. 1.

   Wash, clean and devein the mussels. Discard any that remain open. Peel and finely chop the shallots and garlic. Sauté the shallots, garlic, and thyme briefly in hot oil, deglaze with white wine and stock, then add the drained mussels. Cover and cook for about 5 minutes until all mussels have opened; discard any that stay closed. Season with salt and pepper.

2. 2.

   Meanwhile, boil the spaghetti in plenty of salted water until al dente, drain well. Add the cooked pasta to the mussel sauce along with parsley, toss briefly, and adjust seasoning. Plate on warmed dishes and serve immediately.