'Spanish' mussel noodle

For 4 people
  • 1 kg mussels
  • 2 Onions
  • 3 Garlic cloves
  • 3 EL + 1 teaspoon oil
  • Salt
  • pepper
  • 250 ml dry white wine
  • 400 g Noodles (e.g. croissant noodles)
  • 200 g Bratchorizo ​​sausage
  • 30 g grated parmesan cheese
  • 1 jar (s) (425 ml) chunky tomatoes
  • 30 g Butter
  • 2 EL Tomato paste
  • 1–2 EL lemon juice
50 minutes
Clean and wash the mussels thoroughly. Carefully place open mussels on a work surface or the like. beat. If they don't close or move, throw them away. Peel, halve and cut the onions into strips. Peel the garlic and cut into slices
Heat 3 tablespoons of oil in a saucepan, fry the onions and garlic in them until translucent. Season with salt and pepper. Pour white wine and 750 ml water, bring to the boil. Add the mussels and cook covered over a medium heat for about 8 minutes
Pour the mussels onto a sieve and collect the stock. Throw away unopened mussels
Prepare the pasta in boiling salted water according to the instructions on the packet. Remove the sausage from the skin and cut into slices. Remove the mussel meat from the shell, except for 10–12 pieces. Grate the cheese
Brush a pan with 1 teaspoon of oil. Fry the sausage slices for 3-4 minutes while turning, add tomatoes, butter, tomato paste and 300 ml mussel stock, simmer for 4-5 minutes, fold in whole mussels, pasta and cheese. Season the pasta with salt, pepper and a little lemon juice
1 person approx:
  • 870 kcal
  • 3650 kJ
  • 38 g protein
  • 38 g fat
  • 82 g carbohydrates


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