Pasta with Mussels in a Creamy Sauce

Ingredients

Spaghetti 350g

Mussels 500g

Cream 250ml

Tomatoes 2

Garlic 2 cloves

Basil

Vegetable oil

Salt

Ground red pepper

Cheese

Defrost the mussels and rinse under running water. Place in a frying pan with vegetable oil. Simmer over low heat until almost all the juice has evaporated (about 7 minutes).

Grate the tomatoes. Add the chopped tomatoes to the mussels. Season with salt and pepper. Add a little basil and 1-2 crushed garlic cloves. Simmer over low heat for 3-4 minutes.

Add the cream, taste for salt, and adjust if necessary. Bring to a boil and simmer for a couple of minutes. Add the cooked spaghetti to the pan with the sauce and stir.

Place the spaghetti with mussels in a creamy sauce on a plate. Sprinkle with finely grated cheese.

Enjoy!