Marinated Mussels

Ingredients for 4 servings:

• 320 g pasta (conchiglie)
• 300 g calamari
• 300 g octopus (moscardini)
• 2 cloves garlic
• 1 bell pepper(s), yellow
• 1 dl white wine
• 1 bunch parsley, finely chopped
• 4 tbsp olive oil
• 300 g tomatoes without skin
• 1 tsp oregano, chopped
• some salt
• some pepper from the mill
• 400 g mussels, cooked, for those who like it

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Wash the shellfish and boil in salted water for about 10 minutes. Bake the peppers in a 200°C oven for about 20 minutes, until the skin blisters. Let them cool in a paper bag so the skin can be easily peeled off without burning your hands. Then cut open, remove the seeds, and cut the peppers into strips. Finely chop the garlic and parsley and sauté in a pan with olive oil. Add the shellfish and braise for 5 minutes. Add the diced tomato, season with salt and pepper, mix well, and simmer for about 10 minutes. Halfway through cooking, add the peppers and simmer. Meanwhile, cook the pasta in plenty of salted water until al dente, drain, and toss with the shellfish. If you like, you can also stir in cooked mussels. Serve warm. 550 kcal per serving.