← All recipes

🍝 Venus Mussel Pasta

446 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 1000 g Venus clams
• 2 tbsp olive oil
• 125 ml vegetable broth
• 1 onion
• 400 g cherry tomatoes
• 350 g long narrow whole grain pasta (e.g. Linguine)
• salt
• 0.5 bunch flat-leaf parsley
• 1 tbsp tomato paste
• pepper

Instructions

1. 1. Peel the garlic and chop it roughly.
2. 2. Wash the mussels thoroughly.
3. 3. Discard any mussels that are already open.
4. 4. Heat one tablespoon of oil in a shallow pot.
5. 5. Sauté the garlic over medium heat for one to two minutes.
6. 6. Pour the broth into the pot and bring it to a boil.
7. 7. Add the mussels.
8. 8. Immediately place a lid on the pot.
9. 9. Cook the mussels covered for about three minutes over medium heat.
10. 10. Remove the pot from the heat.
11. 11. Place the mussels in a colander.
12. 12. Catch the broth in a bowl.
13. 13. Let the mussels cool down slightly.
14. 14. Peel the onion.
15. 15. Halve the onion.
16. 16. Dice the onion finely.
17. 17. Wash the tomatoes.
18. 18. Dry the tomatoes with a cloth.
19. 19. Quarter the tomatoes.
20. 20. Remove the mussel meat from the opened shells.
21. 21. Discard any mussels that remain closed after cooking.
22. 22. Cook the pasta in plenty of salted water according to package instructions until al dente.
23. 23. Heat the remaining olive oil in a large pan.
24. 24. Sauté the onion cubes until translucent.
25. 25. Measure out 100 milliliters of the collected broth.
26. 26. Strain the broth through a fine sieve.
27. 27. Pour the strained broth over the onions.
28. 28. Bring the mixture to a boil.
29. 29. Simmer the broth covered for five minutes over low heat.
30. 30. Wash the parsley.
31. 31. Shake the parsley dry.
32. 32. Pluck the parsley leaves off the stems.
33. 33. Set aside some leaves.
34. 34. Finely chop the rest of the parsley.
35. 35. Add the mussel meat to the onion broth.
36. 36. Add the tomatoes to the onion broth.
37. 37. Heat the mixture.
38. 38. Stir in the tomato paste.
39. 39. Season with salt and pepper.
40. 40. Drain the pasta.
41. 41. Let the pasta drain.
42. 42. Mix the pasta with the chopped parsley.
43. 43. Toss the pasta briefly with the mussels.
44. 44. Garnish the pasta with the remaining parsley.
45. 45. Serve the dish.

Nutrition per serving

• kcal: 446
• Protein: 20 g · Fett/Fat: 8 g · Carbs: 71 g