Spaghetti with Mussels

Rinse the tomatoes, blanch (scald), skin and quarter. Remove the seeds and coarsely chop the flesh.

Brush the mussels thoroughly under running water, sort out opened mussels. Bring the wine to a boil and cook the mussels for about 8 minutes until the shells have opened.

Remove the mussels and keep them warm.

Peel and chop the onions and garlic. Sauté in olive oil until soft. Extinguish with the mussel stock and add the tomatoes. Simmer for about 10 minutes. Season with salt and freshly ground pepper.

Cook the spaghetti until al dente or soft.

Cut the parsley and add to the sauce form. Next, add the mussels. Bring the sauce to the boil again briefly and stir in the finished spaghetti. Serve with fresh baguette and white or red wine, according to preference.

Our tip: Use high-quality red wine for a particularly fine taste!

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