The other day, I went to the market and ask the fishmonger to give me mussels for 3 persons. We were finally 5 to have dinner that night, we served ourselves 2 (3) times, and there were still lots of mussels left (damn fishmonger, did he understand we would be 13 to eat?). Anyways, I came up the next day with those really tasty spaguettis…
The Ingredients (for 2)
– 200g spaguetti
– 1 eggplant
– 2 fresh garlic cloves
– 1 big tomato
The Recipe
- When I prepared my mussels, I browned oignons with butter, fresh garlic, parsley. Added then white wine, curry powder and cumin, and cooked my mussels (covered them) until they opened.
- The next day, I shelled them all.
- I baked my eggplant cut into cubes with some olive oil and crushed garlic.
- I used some of the leftover sauce, add the mussels in, and the tomato cut into cubes at the last minute.
- Prepare your spaguetti during the making of the sauce, and mix everything up!