Spaghetti with Limfjord Mussels À La Heike
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g spahetti
- 1 glass mussel (s), Limfjord- (200g net)
- 3 tablespoon olive oil
- 1 clove (s) garlic, diced
- 1 spring onion (s)
- 10 tomato (s), (date tomatoes), diced
- 3 drops white wine
- salt
- Pepper from the grinder
- 0.5 ½ bunch parsley, smooth, chopped
Print Recipe
Pin Recipe Instructions
- Put the mussels in a colander and rinse under running water.
- Cook the spaghetti in plenty of salted water until al dente.
- In the meantime, heat the oil in a pan and fry the garlic in it. Cut the spring onions into rings and add to the pan. Add the mussels and tomatoes, season with salt and pepper and deglaze with white wine. Let simmer for about 5 minutes. Fold in the chopped parsley and spread the sauce over the spaghetti.
- Tip: If the sauce is too thick, add some of the pasta water.
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