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🍝 Mediterranean Mussels with Tomato Pasta

610 kcal · 30 min · 4 servings

Ingredients

• Mussels 2 kg
• Linguine 500 g
• Onions, yellow 2 pcs.
• Garlic cloves 4 pcs.
• Olive oil 10 tbsp
• Vine tomatoes 10 pcs.
• Dry white wine 200 ml
• Thyme, fresh 5 g
• Rosemary, fresh 5 g
• Salt pinch
• Pepper, black ground pinch
• Sugar pinch
• Olives, black 100 g
• Parsley, fresh 60 g

Instructions

1. 1. Thoroughly scrub the mussels under cold water.
2. 2. Discard any mussels that are already open.
3. 3. Halve the onions and remove the outer skin.
4. 4. Dice the onions finely.
5. 5. Peel the garlic.
6. 6. Finely chop the garlic.
7. 7. Wash the thyme and rosemary.
8. 8. Pluck the leaves off the stems.
9. 9. Wash the tomatoes.
10. 10. Remove the core from the tomatoes.
11. 11. Chop the tomatoes into large chunks.
12. 12. Bring about 5 liters of salted water to a boil in a large pot.
13. 13. Cook the pasta in it for approx. 9 minutes al dente.
14. 14. Drain the linguine in a colander.
15. 15. Save one cup of the pasta water.
16. 16. Warm the olive oil in a pot over medium heat.
17. 17. Sauté the onions and garlic for approx. 3 minutes until translucent.
18. 18. Deglaze the pan with white wine.
19. 19. Add rosemary, thyme, the cooking water, and the mussels.
20. 20. Simmer the mixture with the lid closed for approx. 7 minutes.
21. 21. Add the chopped tomatoes, olives, sugar, salt, and pepper.
22. 22. Simmer the sauce for another approx. 3 minutes with the lid on.
23. 23. Wash the parsley.
24. 24. Pluck the parsley leaves from the stems.
25. 25. Finely chop the parsley.
26. 26. Add the pasta to the tomato sauce.
27. 27. Mix three quarters of the parsley into the sauce.
28. 28. Plate the pasta.
29. 29. Sprinkle the dish with the remaining parsley.
30. 30. Serve the Mediterranean mussels with tomato pasta and enjoy.

Nutrition per serving

• kcal: 610
• Protein: 30 g · Fett/Fat: 18 g · Carbs: 78 g