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

Composition:

• 
  1.2
  
  

  kg
  
  
  

  mussels
  

• 
  5
  
  

  el
  
  
  

  olive oil
  

• 
  100
  
  

  ml
  
  
  

  White wine
  

• 
  250
  
  

  ml
  
  
  

  fish broth
  

• 
  1
  
  
  
  
  
  

  Onion
  

• 
  1
  
  
  
  
  
  

  red chilli
  

• 
  3
  
  

  toes
  
  
  

  garlic
  

• 
  25
  
  

  G
  
  
  

  fresh ginger
  

• 
  3
  
  

  tl
  
  
  

  sea ​​salt
  

• 
  1
  
  

  tl
  
  
  

  white peppercorns
  

• 
  100
  
  

  G
  
  
  

  pot flour
  

• 
  
  
  
  
  

  Alternatively: breadcrumbs
  

• 
  4
  
  
  
  
  
  

  beef tomatoes
  

• 
  4
  
  

  branches
  
  
  

  thyme
  

• 
  3
  
  

  tl
  
  
  

  turmeric
  

• 
  2
  
  

  el
  
  
  

  brown sugar
  

• 
  50
  
  

  ml
  
  
  

  Red wine vinegar
  

• 
  500
  
  

  G
  
  
  

  seashell pasta
  

• 
  1
  
  
  
  
  
  

  Organic lime
  

• 
  25
  
  

  G
  
  
  

  freshly grated parmesan
  

• 
  2
  
  

  el
  
  
  

  finely chopped parsley
  

Wash the mussels well. Finally, sweat half of the olive oil in a large wide pot, pour over the white wine and broth and cook under the lid for 2-3 minutes. Drain the mussels, store the broth and set aside. Remove the mussel meat from the shells and discard the sealed specimens.

Peel the onions and chop them finely. Divide, remove seeds and chop chilli finely. Peel the garlic and ginger, coarsely and chop the salt and pepper into a fine paste. Wash tomatoes, quarters, core and slice. Pick up and chop the thyme leaves.

Heat the remaining oil in a pan and simmer the onion cubes for 3 minutes until clear. Add garlic-ginger paste, chilli and thyme and sprinkle with turmeric. Stir in the tomatoes, sprinkle with sugar and let melt. Deglasse with vinegar and add the reserved mussel broth. Allow to simmer on low heat over medium heat for about 20 minutes. Stir occasionally.

Boil mussel noodles in plenty of boiling salted water according to the instructions on the package for al dente. Drain and cool cold.

Break peeled mussels into reduced sauce, season again and season with lime juice. Pour the sauce over the cooked mussel paste and distribute evenly in a (oven-proof) pan or baking tin. Mix the parmesan with the chopped parsley and panko flour and sprinkle with the pasta. Gratin on a medium rail in a preheated oven at 180 degrees for 5-10 minutes.