Summary

Ingredients

• 500 g spahetti
• 1 ½ kg mussels (mussels), cleaned
• 0.5 ½ tuber fennel
• 1 carrot (s), medium-sized
• 1 onion (s)
• 3 tomato (s)
• 4 clove garlic
• 0.5 ½ bunch parsley, smooth
• 100 ml white wine, dry
• 0.1 g saffron
• Cayenne pepper
• salt

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Instructions

1. Rinse the mussels briefly with clear water. Sort out open mussels that do not close even when you knock on the worktop.
2. Cut the fennel, onion and carrot into narrow strips. Cut the garlic into large slices. Fry lightly in olive oil in a large saucepan, but do not let it take any color. Deglaze with the white wine. As soon as it boils, turn on high heat and add the mussels. Place the lid on it and let the mussels cook for 5 minutes until they are all open. Shake the pot in between times.
3. At the same time, cook the spaghetti half cooked in salted water. Peel the tomatoes (dip them briefly in the spaghetti water), remove the seeds and cut into large cubes. Pluck the parsley, roughly chop and set aside.
4. Fish the mussels from the broth and remove the mussel meat from the shells. Put a few mussels with their shells aside for decoration.
5. Remove 1 cup of pasta water before draining and keep it ready if the liquid from the mussels is not enough.
6. Bring the mussel stock to the boil (the salt water from the mussels has now been added) and add the saffron. Season with cayenne pepper. Depending on the salt content of the seawater from the mussels, salting may no longer be necessary. Add the half-cooked spaghetti and finish cooking the pasta, stirring frequently. If the liquid is not enough, add some of the pasta water (it has always been enough for me so far).
7. When the spaghetti is al dente, mix in the mussel meat, the diced tomatoes and the parsley.
8. Arrange on plates and garnish with the whole mussels.