Spaghetti With Mussels In Tomato Sauce

Ingredients:

1 pack (200g) of naturally cooked mussels

300 g spaghetti

1 tin of peeled, cooked tomatoes in sauce

50 g Chorizo salami, cut into small cubes

1/2 onion, chopped finely

bunch of fresh parsley leaves, chopped finely
1/2 cup white wine

1 tbsp olive oil
3 bay leaves

1 teaspoon of dried thyme
50g Parmigiano cheese, grated

salt&pepper

*

She loved seafood in all forms and thankfully had a good access to fresh sea products in the Netherlands. This recipe was quite common for cooking mussels in a shell but she altered it to make a pasta dish. Start by placing the cut pieces of Chorizo on a pre-heated frying pan. In her opinion Chorizo had enough fat that the heat melts and the oil from the Chorizo can serve for the chopped onion to be cooked on. Once onion soft, add mussels that are already pre-boiled and without a shell, cook them for a while with the Chorizo and onion, afterwards pour in the wine along with bay leaves, coverwith a lid and let the wine reduce. After about 5 minutes of cooking on mild heat, add the can of cooked tomatoes in sauce, season with salt, pepper and dried thyme, cook for another 5 minutes or so. Meanwhile cook the spaghetti al dente with a dash of salt and a spoon of olive oil. At the final step, season the sauce with some fresh chopped parsley leaves, serve with spaghetti and alternatively sprinkle with grated Parmigiano cheese.
Bon Appetit!