SPAGHETTI ALLE COZZE

Today is the first day of spring โ˜€๏ธ๐ŸŒท and Tulipland has been blessed by sunny days for 3 weeks now and it seems weโ€™ll be in luck for the coming weeks too โ˜€๏ธ๐Ÿฅณ

This #lekkerweertje makes me think of the holiday season and the nice days spent at the sea ๐Ÿš SPAGHETTI ALLE COZZE anyone? ๐Ÿ˜‹

#recipe (for 2 people)

You need:

160 gr spaghetti

500 gr mussels , washed and debearded

1 garlic glove

1 onion

olive oil

salt & parsley to taste

Procedure

In a big pot, heat the water for the spaghetti (and please, add the salt only after the water starts boiling๐Ÿ™๐Ÿ˜‰). Cook the spaghetti for about 10/11 minutes (or as long as indicated in the package), and keep them al dente.

In the meantime, in a large pan roast the chopped garlic glove and onion with some olive oil, while paying attention to not burn the garlic. Then, increase the heat, add the mussels, cover the pan with the lid and for about 5/7 minutes until the mussels open. Next, remove the mussels from the pan and throw away the mussels that did not open. Keep the best looking mussels on the side, while remove the others from the shells and set aside. Keep the liquid of the mussels, filter it and put it back in the pan.

When the spaghetti are al dente, put them in the pan and let them cook slowly for a few extra minutes until ready and the liquid is absorbed. Last, add the mussels without shells and parsley to taste, and stir for a minute.

Serve spaghetti with the mussels in shells on top.

Buon appetito!

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