Mussel pasta

Step 1/4

• 1 onion
• 1 clove garlic
• celery
• 15 g parsley

• knife
• cutting board

Peel and dice the onions and garlic. Dice the celery. Finely chop the parsley.

Step 2/4

• olive oil (for frying)
• celery
• 1 tsp fennel seed
• 5 g thyme
• 750 g mussels
• 200 ml white wine
• 200 ml vegetable broth
• salt
• pepper

• pot (large, with lid)

In a large pot, heat the olive oil. Add half of the celery together with the onions and garlic until translucent. Add the fennel seeds, thyme and mussels. Deglaze everything with the white wine and vegetable stock and briefly bring to a boil. Season with salt and pepper to taste. Then cover and cook over medium heat for approx. 15 min.

Step 3/4

• 50 g butter
• 1 canned crushed tomato
• 300 g pasta

• sieve
• bowl (large)
• frying pan
• pot
• bowl (small)

Now drain the mussels in a sieve and collect the broth in a large bowl. Heat butter and olive oil in a large pan, then sauté the remaining celery. Then immediately deglaze with 300 ml of mussel broth and the canned tomatoes. Season to taste with salt and pepper. Let the sauce simmer for approx. 15 min. In the meantime, prepare the pasta water and cook the pasta according to package instructions. Scrape the mussels from their shells and set aside.

Step 4/4

• 15 g parsley

• plate

Add the pasta to the sauce along with the mussel meat and parsley and let everything sit for approx. 2 min. Then serve immediately.

Enjoy your meal!