Mussels can be prepared in the same way as mussels. This Mediterranean-inspired variety is a favorite in this house.
1 kg knife shell
1 onion in strips
2 garlic cloves, finely chopped
1 crushed, dried chili
10 mini tomatoes, divided into two
6 tablespoons olive oil
3 dl white wine
1 bunch finely chopped parsley leaves
Slightly planed parmesan for serving
500 spaghetti or other pasta
Rinse the scallops in cold water and discard those that are damaged or do not close.
Fry onion, garlic and chili in olive oil. Add white wine, tomatoes and shells. Put the lid on and let it steam until the shells open. Open the lid once along the way and stir before putting the lid back on. Taste the power with salt. Sprinkle with parsley and planed parmesan and serve with spaghetti or other pasta you like.
NB! Shells that have not opened should not be eaten.
