Spaghetti with Mussels

Ingredients

• 1 kg Venus mussels
• 400 g spaghetti
• Salt
• 3 spring onions
• 2 tbsp olive oil
• 3 tomatoes
• 200 ml dry white wine
• Salt
• pepper (ground)
• 0.5 lemon (juice)

Instructions

1. 1.

   Wash the mussels thoroughly and let them drain; discard any that remain closed.

2. 2.

   Cook the pasta in salted water until al dente.

3. 3.

   Trim and slice the spring onions into rings; sauté in hot oil for 1–2 minutes until translucent. Dice the tomatoes, removing stems, and add to the onions.

4. 4.

   Deglaze with white wine, reduce slightly, then add the mussels and cover to steam for 4–5 minutes until all have opened (discard any that remain closed). Season with salt, pepper, and lemon juice.

5. 5.

   Drain the pasta and toss gently. Plate on a dish, sprinkle with extra pepper, and serve immediately.