John Myers
Contents
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Ingredients
- 250 g Spaghetti
- 0,5 piece Carrot
- 10 piece Freshly cooked mussels
- 1 piece Tomato
- 1 tablespoon Worcestershire sauce
- Black pepper from the mill
- Sea salt from the mill
- Red chilli flakes
- Chopped parsley until smooth
- 2 piece Clove of garlic
- 2 tablespoon Olive oil
Instructions
preparation
- Put aside about 10 pieces of mussels with their shells from the leftover mussels in white wine. You can find the recipe for the mussels in white wine in my cookbook. Cook the spaghetti according to the instructions on the packet. In the meantime, peel and finely dice the carrots. Peel garlic and chop finely. Remove the tomatoes from the seeds and dice. Wash and finely chop the parsley. Take a pan and heat the olive oil.
preparation
- Sauté the vegetables in the hot oil and add the cooked spaghetti and mussels. Season to taste with salt, Worcester sauce, chilli flakes and the pepper. At the end add the persilie and stir again.
Serving and topping
- Arrange the hot spaghetti in deep plates. Spread 5 mussels on each. Serve freshly grated Parmesan and white bread as a topping. Garnish the parsley around the rim of the plate. Enjoy this Mediterranean pasta. Good luck and good appetite.
Link to the mussels in white wine
- ~ Mussels in white wine ~
Nutrition
Serving: 100gCalories: 427kcalCarbohydrates: 56.1gProtein: 10.5gFat: 17.7g
