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Spaghetti with mussels and fresh tomatoes

preperation 15΄ Preparation
cup Cooking
hat easy Difficulty
dish 4 Portions

MISKO Extrafino No12

500 g MISKO Extrafino No12

1 kilo fresh mussels

2 onions, finely chopped

6 cloves of garlic, grated

1 celery sprig, finely chopped

200 ml white wine

200 ml water

1 tsp. sweet paprika

3 tomatoes, seeded and cubed

¼ bunch of parsley, finely chopped

olive oil


freshly ground pepper

materials METHOD

Rinse the mussels under cold water and place in a colander. Allow to drain. If there are mussels that are open, remove and discard them.

In a deep pot, heat 2 tbsp. of olive oil. Saute the onions and the celery for 2-3 minutes until soft.

Add the garlic and sauté for 1 minute. Add the wine, the water, salt, freshly ground pepper and the paprika and stir. Boil for 2 minutes.

Put the mussels in the pot, cover and simmer for 4-5 minutes until they open. Throw away the mussels that do not open.
Remove the pot from the heat.

At the same time, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, add 35 g salt and the MISKO Extrafino No12. Stir with a cooking fork and let the pasta boil for as long as indicated on the package.

Strain the pasta and return the pasta to the pot and sprinkle with 2 tbsp. olive oil. Add the tomatoes and mix gently.

Serve the mussels with the sauce in deep dishes sprinkled with some finely chopped parsley.

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