Spaghetti vongole or rather aglio e olio? This recipe for mussel noodles combines the advantages of both dishes to a Mediterranean taste experience.
Preparation time:20 minutes
Ingredients (for 4 people):
- 1 kg of mussels
- 100ml white wine
- 1 bay leaf
- 4 peeled garlic cloves
- 400 g spaghetti
- 1/2 bunch of parsley
- 6 tbsp olive oil
- 1-2 Msp. Saffron powder
- black pepper
1 Wash shells in cold water and remove the beards, discard already opened shells. Boil the wine with 100 ml of water, 1 tablespoon of oil, bay leaf and 2 crushed garlic cloves, salt and add the mussels. Cover and cook for 10 minutes.$config[ads_text] not found
Cook 2 spaghetti in salted water according to the instructions on the package. Chop parsley grob. Peel 2 cloves of garlic, cut into slices, peel onions, cut into thin strips. Sweat in 5 tablespoons of oil until the garlic gets light brown edges. Add parsley and saffron, salt and pepper.
Pour 3 spaghetti through a sieve, add dripping wet and hot, season to taste. Drain the mussels and serve with the spaghetti and spaghetti.
Tip: If you like mussels then try our recipe for mussel salad with grilled zucchini >>>
Discover our other mussel recipes >>
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