🍝 Saffron Pasta with Mussels and Spicy Chorizo

Name: Saffron Pasta with Mussels and Spicy Chorizo
Total time: 30 min
Yield: 4 servings
Ingredients: 2 kg mussels; 1 white onion; olive oil (extra virgin); 0.5 bunch flat-leaf parsley; 150 ml dry white wine; salt; pepper (freshly ground); 200 g cherry tomatoes; chorizo (approx. 2-3 cm, sliced thinly); 400 g spaghetti; 0.5 packet saffron threads

680 kcal · 30 min · 4 servings

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Ingredients

2 kg mussels
1 white onion
olive oil (extra virgin)
0.5 bunch flat-leaf parsley
150 ml dry white wine
salt
pepper (freshly ground)
200 g cherry tomatoes
chorizo (approx. 2-3 cm, sliced thinly)
400 g spaghetti
0.5 packet saffron threads

Instructions

1. Discard any mussels that are already open. Rinse the closed mussels under running water and scrub them clean.
2. Wash the tomatoes and cut them in half. Peel the onion and chop it finely. Wash the parsley, shake off excess water, and chop it finely. Set aside a small amount of parsley for garnish.
3. Heat 3 to 4 tablespoons of oil in a large pot. Soften the chopped onion in the oil.
4. Pour 200 milliliters of water and the wine into the pot. Bring the liquid to a boil.
5. Season the liquid with salt and pepper to taste.
6. Add the mussels and the halved tomatoes to the pot.
7. Cook the mussels over high heat for 10 to 15 minutes with the lid on. Shake the pot vigorously occasionally.
8. Stir the chopped parsley into the mussels.
9. Drain the mussels. Discard any mussels that remain closed after cooking. Set the cooking liquid aside.
10. Cook the spaghetti in plenty of salted water until al dente (firm to the bite). Drain the pasta.
11. Dissolve the saffron threads in a little warm water.
12. Combine the drained mussels, the saffron-infused mussel broth, and the spaghetti in a large pot. Season to taste and serve.

Nutrition per serving

kcal: 680
Protein: 38 g · Fett/Fat: 22 g · Carbs: 85 g