This is easily one of the best things I can eat in the summer. It is extra fun if you pick the mussels yourself, but remember to check if it is safe to eat first!
Ingredients
- 1 kg mussels
- 400 g dried pasta
- 1 pinch salt
- ½ dl olive oil
- 2 x shallots
- ½ x chili
- 4 clove garlic
- 1 handful parsley
- 2 dl dry white wine
- ½ x lemon zest
- 4 handful cherry tomatoes
Method
- Place the mussels in cold salted water for 30 minutes. Discard all cracked mussels and all mussels that does not close itself when you tap gently on them.
- Add olive oil in a large sautépan, or a kettle. The pan or kettle must have a lid. Add finely diced shallots, garlic, chili and a few thick stems from the parsley. Cook over medium high heat.
- When the onion is soft and translucent, add the rinsed mussels in. Then add the white wine, and cover with the lid. Steam the mussels until they are all fully opened. Give the pan a little shake to get all the good flavors around.
- Drain the mussels from the liquid, and leave the liquid to reduce in the pan at medium high heat. Discard all mussels that did not open. Pick out the meat from the mussels, but leave some mussels intact in the shell for a nice garnish. Cook the pasta until nearly al dente in shallow salted water. Remember to reserve some pasta water!
- Drain the pasta right before it turns al dente. Add the pasta in the reduced liquid together with cherry tomatoes (cut in halves), and let it finish cooking. Add a splash of pasta water if the liquid has reduced to much.
- When the pasta is done, add the mussels, lemon zest and chopped parsley. Garnish with some intact mussels and more parsley on top.
