We celebrate mussel season
Today my little mussel party finally started. Because we are in mussel season, we can't get enough of them.
Opinions about mussels may be divided because many people simply don't like them, but the wonderful and varied recipes interest us.
In fact, I was like a lot of people, even eight years ago I didn't like mussels or I didn't like the consistency. But like many things in life, I think you should always give all foods a chance. Otherwise, cheese, tomatoes, beets and many other wonderful ingredients would not be part of my daily menu.
Three years ago, I brought you my favorite version of mussels here on the blog, Moules avec Café de Paris Mayonnaise, which is a truly French dream and quick to prepare. My latest creation with tomato and mussel soju is no less delicious, because I love garlic and creamy tomatoes, which go great with the mussel meat.
The great thing about this recipe is that the spaghetti and mussels cook with tomato soju in just one pot. Because I have to admit, I like it when you get as little dirty as possible in the kitchen, and then you can eat right away and don't have a lot to clean up afterwards.
By the way, you may also know the old saying about mussel season or: Mussels are only in winter season or in all months ending with the letter “r”. However, this is really ancient knowledge, because in ancient times people simply did not have the opportunity to store mussels well in the summer, because they spoil quickly. Today is different, and my trusted fishmonger at Münster Market also assured me that I wouldn't have to do without my favorite mussels this suFor this reason, we'll be dedicating our next blog post to a different and equally delicious type of mussel, so stay tuned.mmer.
Ingredients (for four people):
2 kg mussels
1 onion
1 clove of garlic
8 tablespoons of olive oil
1 can tomatoes (850 ml peeled)
400 ml water
salt
Pepper
red pepper
350 grams of spaghetti
½ handful of fresh parsley
350 grams of grape tomatoes
2 cloves of garlic
to prepare:
Soak the mussels in cold water for an hour, then wash them well, sort them, and remove the beard.
Peel the onion and garlic and cut into fine cubes. Heat 4 tablespoons of oil in a large pot. Fry onions and garlic in it. Add the tomatoes and their juice, cut them slightly and add 400 ml of water. Season with salt, pepper and paprika and let the sauce boil again.
Heat the oven to 200 degrees (fan oven). Wash the tomatoes and place them in a fireproof baking dish. Also add garlic, salt and pepper and cook everything in the oven for 15 minutes.
Add the spaghetti and simmer for about 5 minutes. Then add the mussels to the spaghetti, bring to a boil again and simmer under the lid for about 8 minutes, stirring occasionally.
Wash, pat and dry the parsley, then chop it finely.
Season the spaghetti again and remove any closed mussels as they are inedible.
Serve the pasta with chopped parsley and tomatoes and enjoy.
⏳ الرجاء الانتظار: 30 ثانية قبل إظهار التحقق
يجب إكمال اختبار أنا لست روبوتًا لتفعيل الزر.