Directions
- Wash mussels with the sharp side of a sponge, then rinse in cold water and drain.
- Discard any mussels that remain open after washing and don't want to close when you tap on them (These are probably dead).
- Chop the onion into cubes and the garlic into slices.
- Cut the tomatoes in half and chop the parsley.
- Boil the pasta al dente, drain and keep ~90 ml of water.
- Fry the garlic and onion in a bit of oil until slightly browned (about 5 minutes).
- Add butter, mussels, wine, parsley, tomatoes and spices to the fried onion.
- Fry over high heat stirring for about 2 minutes.
- Reduce the heat to medium, pour wine and pasta water over the clams.
- Cover and simmer for about 3 minutes (until the mussels open).
- Add pasta, mix everything together and fry for 2-3 minutes more to thicken the sauce.
- Serve with fresh pepper and lemon wedge.
Ingredients
800 g common mussel (blue mussels)
200 g linguine or spaghetti pasta
90 ml white wine
90 ml water from pasta cooking
40 g green parsley
250 g cocktail tomatoes
4 cloves of garlic
1 small onion
3 tbsp. butter
1 tsp. chilli flakes
1 tsp. onion flakes
1 tsp. dried tomato flakes
frying oil
salt and pepper to taste
Italy
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