Pasta with mussels and tomatoes

Name: Pasta with mussels and tomatoes
Yield: 1 person
Cuisine: British
Ingredients: 90 g Spaghetti; 6 mussels; 2/3 garlic cloves; 1 small shallot; 1/2 teaspoon parsley; 1 tbsp olive oil; 2 tsp extra virgin olive oil

Hurry @hurry

Bristol, England, United Kingdom

This pasta with mussels has a fresh and refreshing flavour.
The plant-based flavour from the garlic, shallots, tomatoes and white wine doubles the taste of the mussels.

Hurry @hurry

Bristol, England, United Kingdom

This pasta with mussels has a fresh and refreshing flavour.
The plant-based flavour from the garlic, shallots, tomatoes and white wine doubles the taste of the mussels.

Saved

Ingredients

1 person

90 gSpaghetti
6mussels
2/3garlic cloves
1small shallot
1/2 teaspoonparsley
1 tbspolive oil
2 tspextra virgin olive oil

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Steps

1

Finely chop the garlic, shallot and parsley. Dice the tomatoes with the skin on.
Wash the mussels and tear off the strings.
2

Add the olive oil, garlic and shallots to a frying pan over high heat.
When bubbles start to form, reduce the heat to low to medium and keep bubbling.

Cooking garlic
3

Cook the pasta in 1% salted water.
4

When the garlic is slightly coloured, add the tomatoes.
When the tomatoes have broken down slightly, add the mussels and white wine and cover.
5

As soon as the mussels open, add the parsley and cooked pasta and mix.
Taste, add salt to taste, drizzle with extra virgin olive oil and you're done!

Tips

Cooking garlic

Garlic has a starch.This starch is saccharified by slow heating, making it tastier.This is the same mechanism that makes potatoes sweeter by heating them at a lower temperature for a longer period of time.There is a green germ in the centre of garlic clove if the garlic is not fresh.This is more easily burnt than other parts of the garlic.It is therefore important to remove this for a homogeneous finish.Based on the above, here is a tasty heating method for using garlic for flavouring.

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