John Myers
Ingredients for 2 servings:
- 700 g tomatoes, pureed (1 bottle of passata)
- 200 g mussel meat (mussel meat), frozen
- 100 g bean kernels
- 200 g aromatic mushrooms (wild mushrooms or shiitake)
- ½ jar white wine (Pinot Gris)
- 1 clove(s) garlic
- 1 shallot(s)
- 1 pinch(s) of oregano
- Salt and pepper, white from the mill
- 100 g cream
- 300 g pasta, small (cornetti, bucatini or orecchiette)
- 2 tbsp olive oil
- 3 tbsp salt
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes
Few ingredients – simply delicious
Soak the dried beans overnight, then cook in a pressure cooker with fresh, unsalted water for 8-10 minutes until tender. Drain and set aside. Thaw the mussels. Finely chop the peeled shallot and sauté in olive oil in a large pan until translucent. Quarter the unwashed but cleaned mushrooms and add them. Fry briefly; the mushrooms should still have a bite. Remove from the pan and keep warm. In the same pan, sauté the garlic in a little olive oil until translucent and deglaze with white wine. Reduce the wine. Now add the coarsely pureed tomatoes from the jar and a little dried oregano, and reduce everything slightly. Add the mushrooms and cooked beans to the tomato sauce and bring to a boil. Then add the cream and reduce everything until the desired consistency is reached. Season to taste with salt and white pepper. Stir the thawed mussel meat into the hot sauce and simmer for 3-4 minutes until cooked through. For the pasta, bring 3-5 liters of water to a boil. Add 2-3 tablespoons of salt. Add the pasta to the boiling water and cook until al dente. Remove the pot from the heat and pour in some cold water to stop the cooking process. The pasta should stay hot, but not boil. Drain the pasta afterward. Return the hot pasta to the pot and stir in 2-3 tablespoons of olive oil. Transfer the hot pasta to deep bowls and ladle the sauce over the pasta. This time, skip the grated Parmesan cheese!
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