FRIJE

Instructions

• 1.   Bring a large amount of salted water to a boil. Cook the penne for 8 minutes (al dente). Drain and rinse under a stream of cold water. Scrub and rinse the mussels several times. Discard any that remain open. Peel and chop the garlic and shallot. Rinse and dry the cherry tomatoes.
• 2.   In a non-stick wok, pour the white wine, add the garlic and shallot, then bring to a boil. Add the mussels, cook for 4 minutes over medium heat until they open: cover halfway through cooking. Remove the mussels from the shells. Strain the cooking juice through a sieve, pour it into a pitcher with the cream and mix.
• 3.   Wipe the wok, melt the margarine in it. Add the cherry tomatoes, cook for 2 minutes over medium heat. Add salt. Add the pasta, cook for 1 more minute. Pour in the creamy cooking juice, continue cooking for 2 minutes while stirring: add the mussels and basil at the last moment. Give it three turns of the pepper mill and serve.

Nutritional information *