Spaghetti with mussels in olive and tomato sauce with Prosecco

Ingredients for 4 servings:

• 250 g mussel(s), without shell
• 10 olives, green or black, pitted, chopped
• 1 large onion(s)
• 4 cloves garlic
• 1 can of tomatoes, peeled
• 1 dl tomato(s), chopped
• 125 ml Prosecco
• 500g spaghetti
• olive oil
• Herbs of your choice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Finely dice the onion and garlic and sauté in olive oil. Add the mussels and chopped olives and sauté until almost no liquid remains. Now top up with the Prosecco. Gradually add the peeled and chopped tomatoes. Season to taste with whatever you like (oregano, thyme, chili, parsley, etc.). Cook the spaghetti until al dente. If you like, you can refine the dish with freshly grated Parmesan cheese (as in the picture). Regarding the mussels: I used pre-cooked, frozen, shelled mussels. These have the advantage of not requiring cleaning, and the shells are already removed. Simply heat the mussels thoroughly.