Linguine with Basil and Lemon with Mussels

Preparation

1. STEP 1 OF 8

   Clean the mussels with a brush, remove the beard, and open them in a pot with a little extra virgin olive oil and the basil stems.

2. STEP 2 OF 8

   Shell the mussels, strain the cooking liquid, and set aside.

3. STEP 3 OF 8

   In a small pot, bring a little water to a boil, immerse the basil leaves for a minute, then transfer them to ice water.

4. STEP 4 OF 8

   Drain, pat dry with a cloth, and prepare the basil emulsion by blending the leaves with a little salt, some mussel water, and a drizzle of oil.

5. STEP 5 OF 8

   In the same boiling water, also dip the cherry tomatoes, drain them, peel them, cut them into pieces, removing the seeds, and set aside.

6. STEP 6 OF 8

   Cook the pasta al dente, in a pan with a little oil add the garlic and let it flavor, then pour in the cherry tomatoes and after a few minutes the mussel water.

7. STEP 7 OF 8

   Drain the pasta with tongs after 3 minutes and continue cooking in the pan, adding more mussel water if necessary.

8. STEP 8 OF 8

   One minute before turning off, add the shelled mussels and the basil emulsion.

General Information

Analysis

Macronutrients (100 gr)