Spaghetti with mussels and spinach

Ingredients for 2 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 1 tbsp butter
• ½ pack of frozen soup vegetables (50 g)
• 150 g spinach (creamed spinach)
• 75 ml white wine
• 75 ml water
• 2 bay leaves
• 150 g mussels (mussel meat from the jar)
• ½ pack of parsley (frozen 25 g)
• 250 g pasta (spaghetti)
• Salt and pepper from the mill

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Dice the onion and garlic and sauté in butter. Briefly sauté the vegetables, then add the spinach. Bring to a boil. Then pour in the white wine and water and bring everything back to a boil. Add the bay leaves and simmer. Season with salt and pepper and simmer uncovered for about 10 minutes. Then add the mussels and parsley. While the mussels are still cooking on the lowest heat, cook the spaghetti in salted water until al dente. Once cooked, arrange on plates with the spinach sauce and serve immediately.