\"Spanish\" Shell noodle

Name: \"Spanish\" Shell noodle
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Mussels; 2 Onions; 3 Garlic cloves; 3 TABLESPOONS + 1 tsp oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 ml dry white wine; 400 g Noodles (e.g. croissant noodles); 200 g Fried chorizo sausage; 30 g grated parmesan cheese; 1 can(s) (425 ml) chunky tomatoes; 30 g Butter; 2 TABLESPOONS Tomato paste; 1-2 TABLESPOONS Lemon juice

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Mussels
2 Onions
3 Garlic cloves
3 TABLESPOONS + 1 tsp oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 ml dry white wine
400 g Noodles (e.g. croissant noodles)
200 g Fried chorizo sausage
30 g grated parmesan cheese
1 can(s) (425 ml) chunky tomatoes
30 g Butter
2 TABLESPOONS Tomato paste
1-2 TABLESPOONS Lemon juice

Directions

1
Clean the mussels and wash them thoroughly. Carefully tap open mussels onto a work surface or similar. If they do not close or move, throw them away. Peel and halve the onions and cut into strips. Peel and slice the garlic
2
Heat 3 tablespoons of oil in a pot, fry onions and garlic until translucent. Season with salt and pepper. Add white wine and 750 ml water, bring to the boil. Add the mussels, cover and cook over medium heat for about 8 minutes
3
Pour the mussels onto a sieve and collect the stock. Throw away unopened mussels
4
Cook the pasta in boiling salted water according to the instructions on the packet. Remove the sausage from the skin and cut into slices. Remove mussel flesh from the skin, except for 10-12 pieces. Grate cheese
5
Brush a pan with 1 teaspoon of oil. Fry the slices of sausage for 3-4 minutes while turning, add the tomatoes, butter, tomato paste and 300 ml mussel stock, simmer for 4-5 minutes, fold in the whole mussels, pasta and cheese. Season pasta with salt, pepper and a little lemon juice