FRIJE

Instructions

• 1.   Peel the shallots and garlic. Cut the shallots into half-round slices. Mince the garlic.
• 2.   Clean and remove the seeds from the chili pepper, then finely chop the flesh.
• 3.   Remove the stems from the tomatoes and roughly chop the flesh.
• 4.   Cook the spaghetti al dente in salted water according to the package instructions. Drain them and mix them with a drizzle of olive oil.
• 5.   Heat a little olive oil in a saucepan. Sauté the shallots, garlic, and chili pepper for 2 minutes. Stir in the tomato paste. Deglaze with the wine and let it reduce. Add the tomatoes and simmer for 5 minutes.
• 6.   Place the mussels in the saucepan, season with pepper and a tiny pinch of salt. Cover and cook for 4 minutes. Remove most of the mussels from their shells and put them back into the sauce.
• 7.   Finely chop the parsley. Add the pasta and parsley to the mussel sauce and mix.
• 8.   Preheat the oven to 200°C (400°F).
• 9.   Cut the ciabatta into 2 cm (0.8 inch) slices. Arrange them on a baking sheet lined with parchment paper. Toast them in the oven for 8 to 10 minutes.
• 10.   Spread a small amount of herb butter on each piece of bread and let it melt.
• 11.   Serve with the pasta and mussels. Garnish with basil leaves and mussels in their shells.