Mussels on Spaghetti Nest À La Heiko

Clean and wash the leek and cut into small cubes. Peel the carrot, onion and garlic cloves and cut into small cubes.

Cut the tomatoes crosswise with a pointed knife and place in the hot water. When the skin comes off, the tomatoes are taken out of the water and placed in the ice water. Now peel off the chilled tomatoes and cut into small cubes.

Heat 2 tablespoons of olive oil in a saucepan and steam the vegetables with the bunch of herbs for 5 minutes, stirring constantly. Pour in the white wine and season with salt and pepper from the mill. Now add the mussels and cook with the pot closed. Shake the pot every now and then.

In the meantime, cook the spaghetti al dente in boiling salted water. Put the spaghetti in a colander and drain.

Cut the chilli in half and carefully remove the core. Heat the remaining olive oil in a pan and briefly sauté the chilli pepper. Lift the mussels out of the stock with a slotted spoon and add them to the pan with the noodles. Mix everything carefully and arrange on a plate. Garnish with the parsley and serve. Bon Appetit.