Quantities are plenty for 4-6 people.
Remove the strings from the mussels and brush them off.
1.Put the cleaned mussels in cold water for 2 hours, then take them out and discard any open or damaged mussels.
2.Prepare the tomato sauce: heat the oil in a frying pan. Add the onion and carrot and sauté over medium heat for about 10 minutes. Next, add the tomato, chili, garlic, the larger mass of white wine, sugar and cayenne pepper and simmer uncovered on low heat for 30 minutes, stirring occasionally.
3.Meanwhile, heat the smaller mass of white wine, fish stock and additional garlic in a large saucepan, then add the unopened mussels. Cover saucepan and shake at high temperature for about 3-5 min. After 3 min, be sure to remove all opened mussels – likewise after 5 min if more mussels have opened.
4.Melt butter in a frying pan and add squid, fish and crab tails. Stir-fry for 2 min, then set aside and keep warm. Add the white wine fish broth mussels, mixture, squid, crab tails, fish, parsley and clams to the paradeis sauce form and heat gently repeatedly just before serving.
Make pasta al dente in a large saucepan; drain. Carefully mix the sauce and pasta together and bring to the table on the spot.
Note: Delicious tomato sauces are traditionel
Related Recipes:
Mussels in Red WineFor mussels in red wine, de-bark the mussels. Cover the bottom of a saucepan with a little water and bring to...
Fennel Carpaccio with Fried ShrimpsRinse the fennel bulbs, perhaps remove the outer skin and cut into very thin slices. This works best with a...
Pesto Potato Salad with Crab Tails1. rinse potatoes, make in about 20 min. Rinse and cool a little bit. Now remove the peel. Crab tails maybe...
Sautéed Cod Fillet with Bouchot Mussels and FennelGut the cod, cut the head and fins into small pieces. Rinse and fillet the fish. Cut the fillets in half and...
Spaghetti with Clams and BottargaPasta dishes are always a good idea! Very simple – refined 1. rinse the clams a few times in cold water...
Pork Tenderloin with Oven Apples and Calvados FoamCut off a lid from the apples and remove the core with a ball corer. Immediately sprinkle apples with juice of...
Lukewarm Crayfish with Curry and Stuffed ArtichokesSlightly heat olive oil in a pot, add butter and let it foam up. Sauté shallots and garlic until translucent...
Kabli Channa Sag1. put chickpeas in a saucepan covered with plenty of water. Add cloves, cinnamon and 1 whole, unpeeled garlic...
Fish PanRinse fish fillets, rub dry and sprinkle with juice of one lemon. Peel carrots, cut into narrow strips and...
Carp BlueOrder from the fishmonger or from a pond keeper the carp in time! The right cooking pot: It should be an oval...