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🍝 Mussel Pasta

818 kcal · 30 min · 4 servings

Ingredients

• 2 tomatoes
• 1 carrot
• 300 g fresh Venus clams
• 0.125 l white wine
• 1 onion
• 2 garlic cloves
• 300 g spaghetti
• 2 tbsp olive oil
• 0.5 bunch parsley
• salt
• pepper

Instructions

1. 1. Pour boiling water over the tomatoes.
2. 2. Immediately shock the tomatoes with cold water.
3. 3. Peel the skin off the tomatoes.
4. 4. Quarter the tomatoes and remove the seeds.
5. 5. Finely chop the tomato flesh.
6. 6. Peel and wash the carrot.
7. 7. Dice the carrot finely.
8. 8. Thoroughly brush the mussels clean under running water.
9. 9. Discard any mussels that are already open.
10. 10. Place the mussels, wine, and half of the carrots into a pot.
11. 11. Cook the mussels over low heat with the lid on for 8 minutes.
12. 12. Remove the mussels from the pot as soon as their shells have opened.
13. 13. Peel the onion and the garlic.
14. 14. Finely chop the onion and the garlic.
15. 15. Remove the cooked mussels from the broth.
16. 16. Keep the mussels warm with the lid on.
17. 17. Discard any mussels that did not open.
18. 18. Heat the oil in a frying pan.
19. 19. Sauté the onions and the remaining carrots.
20. 20. Add the garlic and sauté it briefly.
21. 21. Deglaze the pan with the mussel broth.
22. 22. Add the chopped tomatoes to the sauce.
23. 23. Let the sauce simmer for 10 minutes.
24. 24. Cook the spaghetti in plenty of salted water.
25. 25. Season the sauce with salt and pepper.
26. 26. Wash the parsley.
27. 27. Set aside some parsley leaves for garnish.
28. 28. Finely chop the rest of the parsley.
29. 29. Stir the chopped parsley into the sauce.
30. 30. Add the mussels to the sauce.
31. 31. Reheat the sauce with the mussels with the lid on.
32. 32. Drain the pasta.
33. 33. Toss the pasta with the sauce immediately.
34. 34. Garnish the dish with the reserved parsley leaves.

Nutrition per serving

• kcal: 818
• Protein: 38 g · Fett/Fat: 13 g · Carbs: 123 g