Moscato mussels with spaghettini
Ingredients
- 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
Total time: 20m
Preparation Time: 20m
Servings
For
4 people
Nutritional Information
Contains 608 Kcal, 24g Protein, 93g Carbohydrates, 13g Fat
Ingredients
- 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
Instructions
-
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.
