Moscato mussels with spaghettini

Moscato mussels with spaghettini

Total: 20 Min. | Active: 20 Min.
lactose-free
Nutritional value / people: 608 kcal
, Fat: 13 g
, Carbohydrate: 93 g
, Protein: 24 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Mussels

1kg mussels (see note)
2tbsp olive oil
1 shallot, finely chopped
1 garlic clove, sliced
1tbsp tomato puree
1dl sweet wine (e.g. Mosacto)
1tsp salt

Spaghettini

500g spaghettini
300g cherry tomatoes, quartered
½tbsp olive oil
½tsp salt, pinch of pepper
100g rocket
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How it's done

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.

Good to know
Note: Discard any raw, open mussels and cooked, closed mussels. These are inedible.
Serve with: Parmesan shavings.

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