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🍽️ Fresh Mussel Pasta Salad with Melon

453 kcal · 30 min · 4 servings

Ingredients

• 200 g small mussel pasta
• salt
• 2 tbsp oil
• 200 g frozen seafood
• 1 shallot
• 100 ml white wine
• 2 stalks celery
• 150 g cucumber
• 200 g honeydew melon (flesh peeled)
• 2 tbsp hazelnut slivers
• 100 ml lemon juice
• salt
• pepper (from the mill)
• 1 pinch sugar
• 50 ml nut oil

Instructions

1. 1. Boil a large amount of water and add salt.
2. 2. Cook the pasta in this water until it is al dente.
3. 3. Drain the pasta and rinse it briefly with cold water.
4. 4. Let the water drain off well.
5. 5. Mix the pasta with one tablespoon of oil.
6. 6. Let the seafood thaw.
7. 7. Peel the shallot.
8. 8. Finely chop the shallot.
9. 9. Heat one tablespoon of oil in a pan.
10. 10. Sauté the shallot in the hot oil.
11. 11. Add the thawed seafood to the shallot.
12. 12. Sauté the seafood briefly.
13. 13. Deglaze the mixture with white wine.
14. 14. Let the mixture come to a boil briefly.
15. 15. Let the seafood and sauce cool down.
16. 16. Wash the celery and the cucumber.
17. 17. Slice the celery into thin slices.
18. 18. Cut the cucumber lengthwise into four quarters.
19. 19. Cut the cucumber pieces into about half-centimeter thick pieces.
20. 20. Cut the melon flesh into cubes.
21. 21. Whisk the lemon juice with salt, pepper, and sugar.
22. 22. Whisk in the remaining oil into the spice mixture.
23. 23. Mix the pasta with the cooled seafood.
24. 24. Add the cut celery to the pasta and seafood mixture.
25. 25. Add the melon cubes.
26. 26. Fold the dressing into the salad mixture.
27. 27. Let the salad marinate for about 15 minutes.
28. 28. Season the salad strongly to taste.
29. 29. Sprinkle the salad with sliced hazelnuts.

Nutrition per serving

• kcal: 453
• Protein: 14 g · Fett/Fat: 21 g · Carbs: 46 g