Moscato mussels with spaghettini

Total time: 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 608 Kcal, 24g Protein, 93g Carbohydrates, 13g Fat


  • Mussels
  • 1 kg mussels (see note)
  • 2 tbsp olive oil
  • 1 shallot, finely chopped
  • 1 garlic clove, sliced
  • 1 tbsp tomato puree
  • 1 tsp salt
  • 1 dl sweet wine (e.g. Mosacto)
  • Spaghettini
  • 500 g spaghettini
  • 0.5 tbsp olive oil
  • 0.5 tsp salt, pinch of pepper
  • 100 g rocket
  • 300 g cherry tomatoes, quartered

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  • Mussels

    Scrub the mussels thoroughly under running water, remove the beard. Heat the oil in a large pan. Sauté the shallot, garlic and tomato puree. Turn up the heat and add the mussels. Pour in the wine, cover and sauté for 2 mins. over a high heat, swirling the pan until the mussels open, season with salt.
  • Spaghettini

    Cook the pasta in boiling, salted water until al dente, drain. Mix the tomatoes and olive oil with the pasta, season. Top with the mussels and rocket.
  • Note:

    Discard any raw, open mussels and cooked, closed mussels. These are inedible.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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