Mussels with Spaghetti

A great pasta dish for any occasion:

Rinse mussels and scrub thoroughly clean – during washing, mussels must close and open again after steaming. So mussels that do not close at the beginning or are possibly still closed after steaming, throw them away! Also be sure to remove any broken mussels.

Clean onions, fennel, carrots and cut into tender strips. Make pasta. Peel tomatoes and cut into cubes. Chop parsley. Chop garlic. Sauté the vegetables in olive oil – add the mussels. Extinguish everything with white wine. The wine combines with the liquid that is in the mussels. This way you have enough cooking liquid or stock. Season with salt, pepper and laurel and simmer for 10 minutes over medium heat. Pour the mussel stock over a fine sieve into a saucepan. Drain the mussels. Pick out some of the vegetables and add to the broth form. Cook the broth in a frying pan until creamy.

Then add the mussel meat with 2 to 3 mussels in the shell. Add cooked spaghetti, tomato pulp and parsley.

Boil everything briefly and bring to the table.

(*) Quantities according to the number of people and the offer.

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