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🍝 Mussel Pasta with Fresh Tomato Cream Sauce

787 kcal · 30 min · 4 servings

Ingredients

• 2 tomatoes
• 80 g small button mushrooms
• 300 g fresh Venus clams
• 0.125 l white wine
• 100 ml whipping cream
• 1 onion
• 2 garlic cloves
• 200 g spaghetti
• 2 tbsp olive oil
• 0.5 bunch basil
• 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 and wine in a pot.
11. 11. Cook the mussels covered on low heat until the shells open.
12. 12. Peel the onion and garlic.
13. 13. Finely chop the onion and garlic.
14. 14. Clean the mushrooms and cut them into small pieces.
15. 15. Remove the cooked mussels from the broth.
16. 16. Discard any mussels that did not open.
17. 17. Separate the mussel meat from the shells.
18. 18. Heat the oil in a frying pan.
19. 19. Sauté the onions and mushrooms.
20. 20. Add the garlic and tomatoes.
21. 21. Fry the ingredients briefly.
22. 22. Pour in half a cup of mussel broth and the cream.
23. 23. Simmer the sauce uncovered for five minutes.
24. 24. Cook the spaghetti in plenty of salted water.
25. 25. Season the sauce with salt and pepper.
26. 26. Wash the basil.
27. 27. Set aside a few basil leaves for garnish.
28. 28. Finely chop the rest of the basil.
29. 29. Stir the chopped basil into the sauce.
30. 30. Add the mussels to the sauce.
31. 31. Reheat the mussels covered.
32. 32. Drain the pasta.
33. 33. Toss the pasta with the sauce immediately.
34. 34. Garnish the dish with the reserved basil leaves.

Nutrition per serving

• kcal: 787
• Protein: 34 g · Fett/Fat: 29 g · Carbs: 86 g