Mussel pasta

Mussel pasta

Based on 2 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"I personally love the shellfish and can only recommend this combination. You can find the story about the recipe in my Insta-Highlights, check it out!"

Difficulty

Easy 👌

Preparation

35 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
750 g
mussels
300 g
pasta
1
onion
1 clove
garlic
2 stalks
celery
200 ml
white wine
15 g
parsley
5 g
thyme
1
canned crushed tomato
200 ml
vegetable broth
1 tsp
fennel seed
50 g
butter
olive oil (for frying)
salt
pepper
MetricImperial

Utensils

knife, cutting board, pot (large, with lid), sieve, bowl (large), frying pan, pot, bowl (small), plate

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How-To Videos

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Nutrition per serving

Cal1330
Fat17 g
Protein67 g
Carb143 g
  • Step 1/4

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

    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.
    • 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

    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.
    • 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

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

    Mussel pasta

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