Spaghetti Vongole Rhenish style with mussels

Ingredients for 2 servings:

• 200g spaghetti
• 1 kg mussels
• 1 bunch of parsley
• 2 cloves garlic
• 200 ml dry white wine, e.g. Riesling
• 2 onions
• olive oil
• salt and pepper
• chili

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

mussels

Super delicious and super inexpensive. Depending on how you look at it: “Mussels with a twist” or “Spaghetti Vongole” with a twist. You’ll need 2 pots and 1 large pan. Wash the mussels thoroughly under running water, discard any opened mussels, and chop the onions, garlic, and parsley. In one pot, cook the pasta in salted water until al dente. In the second pot, heat the mussels in a little olive oil until they have puffed up. After 3-4 minutes, add the white wine, reduce the heat slightly, and let the mussels cook in the wine for about 6 minutes. Then strain, reserving the liquid. In the pan, sauté the onions, parsley, and garlic in a little olive oil. Add the garlic at the end; you don’t want it to brown. Add the drained mussel liquid and bring to a boil briefly over high heat. Add the drained pasta, season sparingly with salt, plenty of pepper, and chili, if desired. Finally, mix in the shell-on mussels. Discard any closed mussels! Serve in the pan with baguette so you can soak up the remaining broth!