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Spaghetti (Capellini) with Mussels

5 from 3 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 158 kcal

Ingredients
 

  • 350 g Spaghetti
  • 1 kg Fresh mussels
  • 4 tbsp Tomato paste
  • 50 g Butter
  • 1 packet Saffron powder
  • Salt
  • Pepper from the grinder
  • 1 tbsp Chopped parsley

Instructions
 

  • Wash the mussels under cold running water, scrub with a brush and scrape off the whiskers with a knife.
  • Put the mussels in a large saucepan and cover with water and cook over high heat for about 20 minutes until the mussels have opened. Throw away closed mussels. Remove the mussel meat from the shell. Filter the mussel stock.
  • Cook the spaghetti in salted boiling water according to the instructions on the packet. In the meantime, mix the saffron powder and softened butter with the tomato paste and the filtered mussel stock, add the mussel meat.
  • Pour the pasta through a sieve and mix with the sauce. Spread on plates and serve sprinkled with chopped parsley and pepper from the mill.

Nutrition

Serving: 100gCalories: 158kcalCarbohydrates: 18.4gProtein: 10.2gFat: 4.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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