John Myers
Spaghetti Fasolari
The perfect spaghetti fasolari recipe with a picture and simple step-by-step instructions.
- 500 g Cockles
- 250 ml Rosé / white wine
- 250 ml Vegetable stock
- 1 Pc. Small onion
- 1 bunch Parsley
- 2 Pc. Bay leaf
- 150 g Small cherry tomatoes
- 1 bunch Spring onions
- 1 toe Garlic
- 500 g Spaghetti
- Olive oil
- Salt
- Pepper, freshly ground
- *** PREVIOUSLY *** Important step, first the fresh mussels must be sorted, mussels that cannot be closed / can be sorted out and discarded. Then the mussels are placed in CLEAR, cold salt water, for this I dissolve about 60-70 g of sea salt in 2 liters of cold water. The mussels remain in it for about 1 hour, during which time they rinse the sand out of the mussels by themselves. During this time I start with the preparation, wash all the fresh ingredients, peel and dice the onion, halve the cherry tomatoes, chop the parsley, cut off the white stalk (about the first 4-5 cm) and chop the spring onions, cut the green ends into rolls.
- Remove mussels from the water solution, rinse briefly once. Glaze the diced onion in a medium-sized saucepan with a little olive oil, then deglaze with the vegetable stock, add wine (please use the wine you drink with the mussels, otherwise it “bites” its taste), bay leaves and a little more than half of it the parsley. Boil. Then put the mussels in the pot, bring to the boil again and let simmer for 5 minutes. Pour off the mussels and put them to one side, please collect the brew and then filter through a sieve lined with a kitchen towel (please ensure that it does not contain any fragrances or anything else). Then reduce the brew to significantly less than half.
- Put on the spaghetti water, please put plenty of water in a large saucepan, salt well. At the same time, the mussels are removed from the shells, please leave some mussels with their shells (later on the plate it looks better when you can see what’s in the noodles :-)) As soon as the noodles are in the water, small saucepan with a little olive oil Heat, glaze the garlic, glaze the chopped spring onions, then add the tomatoes, then deglaze with a little wine. Now the mussels are added to heat them up again, the reduced mussel stock is now used to taste. Be careful, it is very salty, but so far I have used it completely and no more salt has been added. Grind the pepper over the top, mix in the parsley and spring onion rolls, remove the pan!
- Drain the spaghetti, portion it, pour the mussels over it, grate some Parmesan cheese over it. Good Appetite!
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