In Maastricht, we spontaneously decided to a large package of mussels to take home. During the ride home we were looking forward to the dinner. There was a pasta dish in which the mussels with chorizo, the base was.
The best part was the pasta I I cooked the noodles in the mussel. Please do not worry, the noodles in as little liquid you cook. You take on so all the flavors the broth is absorbed and simultaneously by the emerging strength. If you stir a few times, they stick not together. Also, I'm of Italian housewives their pasta is very little liquid in the risotto and cook so nothing else happened ...
Ingredients for two:
1 kg mussels
1 celery root
1 clove garlic
2 stalks celery, plus celery leaves
1 leek
60 gr chorizo
olive oil
Abbrieb of half a lemon
150 ml white wine
400 ml broth
160 gr Fedelini
clean the mussels and check whether all closed. The vegetables and the sausage into bite-size pieces and all, to fry the garlic in a (very!) large saucepan in plenty of olive oil. When the vegetables attaches to the bottom of the pot is quenched with broth and white wine. The vegetable base can not cover simmer 10 minutes in front of him, so that the liquid can reduce. Then add the mussels and 5 minutes with the lid with steam until they open. The mussels take it out again and for that cook the pasta in the vegetable and clam Aldente.
Then the Add mussels again and serve with a little grated lemon rind and finely chopped celery leaves. For this purpose a cooled white wine ... heavenly! may
Unopened items not eat!
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