MUSSELS SIMMERED IN ARRABIATA SAUCE WITH CIABATTA
Preparation time
5 min
Cooking time
20 min
Dietary preference
Fish
Difficulty
Average
Region
Servings
2
In this recipe
Preparation method
- Preheat the oven to 200 °C. Peel the carrots and shave them into long thin ribbons. Remove the basil leaves from the stems.
- Finely chop the stems and mix them with the lemon juice, honey, a pinch of salt, a turn of pepper and the olive oil. Mix this dressing with the ribbons of carrot and leave them for at least 10 minutes. Ladle them every now and then.
- Check the mussels and discard broken shells or open shells that do not close after a hefty tap with a knife.
- Put the mussels with the vegetables and the Bertolli pasta sauce Spicy in a large, deep pan. Bring to the boil, cover the pan and then cook the mussels for 8-10 minutes. Turn them twice in between.
- Meanwhile, place the ciabatta bread in the hot oven and let it get nice and warm and crispy for 5 minutes. Spoon the mussels into 2 deep plates. Divide the carrot salad between 2 small plates and sprinkle the basil on top. Serve the bread separately.
Ingredients
2 winter carrots
2 sprigs of basil
3 tbsp lemon juice
2 tsp honey
4 tbsp olive oil
2 kg ready-to-eat mussels
200 g fresh soup vegetables
1 pot of Bertolli Pasta sauce Spicy in a pouch of 460 g
1 ciabatta bread
View the nutritional value
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