Pasta with mussels and lamb ears
Mediterranean pasta with mussels and lamb ears cooked in wine and cream.
Discard the mussels that are broken or remain open when you tap them.
Rinse the mussels with cold water and remove mussels that have opened afterwards. Leave them in cold water.
Chop the shallots and finely chop the garlic. Heat the oil in a stirring fruit the shallot and garlic 1 min.
Add the wine and the cream and bring to the boil.
Meanwhile let the mussels drain and put them in the wok. Stir fry them in 4 minutes.
Spoon the mussels regularly, so that the bottom mussels come up. After 4 minutes add half of the lamb ears and stir-fry for 2 minutes.
Then add the second half and stir fry for another 2 minutes.
Meanwhile, cook the pasta according to the instructions on the packaging. Drain and scoop on the plates.
Take the wok from the fire. Discard the mussels that are not open.
Spoon the sauce with the mussels over the pasta and sprinkle with fresh pepper. Serve immediately.
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