Spaghetti with Mussels

Rinse and clean mussels with care, discard opened mussels. Peel and finely dice shallots and garlic. Rinse tomatoes, remove the wedge-shaped stem, cut tomatoes into quarters. Clean leek, halve the white and light green and cut into narrow strips, rinse and drain well.

Clean chili pepper, cut in half lengthwise, remove seeds and cut into thin strips. Heat 3 tbsp oil in a large saucepan and sauté shallots, garlic and chile. Pour in wine and stock, add mussels and cook for 4 minutes in a closed saucepan until tender. Pour the mussels into a sieve, collect the stock. Cook spaghetti in boiling salted water according to package directions and drain in a colander. Heat remaining oil in a large frying pan and roast tomatoes for 1 minute, stirring. Add mussels, mussel stock and leek and cook for another 1-2 minutes.

Add the spaghetti and butter, mix well and serve immediately.

Nutritional values

Fat in g: 44

Carbohydrates in g: 110

Preparation time

60 min.

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