Cook the mussels in a large frying pan, with the tomatoes cut into small bites, the sweet red pepper in thin strips and all other vegetables chopped!
Quench with white wine while your linguine are cooked in another pot. Combine the two and toss them with your favorite spices, a little grated Parmigiano-Reggiano & chopped rosemary. Now you think you are vacationing on an Italian Coast or on an Aegean Island and enjoy great flavors!
Yours!
Yours!
| work: 1h:00′ | time: 1h:30′ | easy: |
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Ingredients (~4 servings)
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We wash the mussels very well and clean them with a thin knife in and out of the shell, removing any unnecessary ones. Wash and chop the vegetables. Pepper in thin strips. Put everything in a large frying pan along with olive oil & the mussels. |
Stir once or twice. We fry them for a while to reduce their volume and unify their flavors. |
We quench with white wine. Allow to evaporate and add 250g of warm water. Allow to boil and cook. Simmer the linguini in a saucepan according to the package instructions. Serve and sprinkle with grated cheese and chopped rosemary. |
