100 gr shrimp
500 gr mussels
200 ml white wine
2 cloves of garlic
1 red pepper
1 onion, chopped
Salt and pepper
splash of olive oil
Optional: 200 gr extra seafood such as scallops and squid
Cook the spaghetti in plenty of water with a pinch of salt until tender. Wash the mussels and tap them one at a time on the counter. If the shell does not close then they are not good and you have to throw them away. Place the mussels in a large (mussel) pan and cook them for 8 minutes in about 200 ml of white wine. In between, shake the pan a few times. Mussels that have remained closed after cooking are not good, so remove them. Pour the cooking liquid from the mussels into a sieve with a clean tea towel. Finely chop the garlic and red pepper. Heat the oil in a large pan and fry the garlic, onion and red pepper for a minute. Add the seafood and shrimp. Bake for 3 minutes and add 100 ml of the sifted cooking liquid. Season with salt and pepper. Gently mix the spaghetti with the seafood and heat through for another minute. Finely chop the parsley and stir into the pasta. Spoon the spaghetti onto plates and divide the mussels over it.
Source: Leukerecepten by leukerecepten-nl.
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