Recipe “Baked mussels with mussel pasta and tomatoes” | NDR.de – Guide





+

Person(in)

Ingredients:


  • 1.2

    kg



    mussels


  • 5

    THE



    olive oil


  • 100

    ml


    White wine


  • 250

    ml


    fish stock


  • 1





    Onion


  • 1





    red chili pepper


  • 3

    toes



    garlic


  • 25

    g


    fresher Ginger


  • 3

    TL


    sea-salt


  • 1

    TL


    white peppercorns


  • 100

    g



    Pankomehl






  • Alternatively: breadcrumbs


  • 4





    beefsteak tomatoes


  • 4

    branches



    Thymian


  • 3

    TL



    Turmeric


  • 2

    THE


    Brown sugar


  • 50

    ml


    Red Wine Vinegar


  • 500

    g


    clam pasta


  • 1





    Organic Lime


  • 25

    g


    freshly grated Parmesan


  • 2

    THE


    finely chopped leaf parsley

Wash the mussels well. Finally sweat in half the olive oil in a large, wide pot, deglaze with white wine and stock and cook covered for 2-3 minutes. Drain the mussels, reserving the stock and set aside. Remove the mussel meat from the shells and discard closed specimens.

Peel the onions and finely dice them. Halve, deseed and finely dice the chili pepper. Peel the garlic and ginger, chop roughly and pound in a mortar with salt and pepper to a fine paste. Wash, quarter, core and dice the tomatoes. Pick and chop the thyme leaves.

Heat the remaining oil in a pan and sweat the onion cubes in it for 3 minutes until translucent. Add garlic-ginger paste, chili and thyme and sprinkle with turmeric. Mix in the tomatoes, sprinkle with sugar and allow to melt. Deglaze with the vinegar and add the reserved mussel stock. Let the whole thing simmer gently over low to medium heat for about 20 minutes. Stir occasionally.

Cook the mussel noodles in plenty of boiling salted water according to the package instructions until al dente. Drain and quench cold.

Fold the shelled mussels into the reduced sauce, taste again and season with the lime juice. Pour the sauce over the cooked mussel pasta and spread evenly in the (ovenproof) pan or in an oven dish. Mix the Parmesan with the chopped parsley and the panko flour and sprinkle over the pasta. Gratinate on the middle rack in a preheated oven at 180 degrees for 5 to 10 minutes.

TV chef Dirk Luther next to a casserole.  ©screenshot

Schleswig-Holstein Magazine | broadcast date | 03.02.2022


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