Spaghetti with Mussels

Sorting the mussels. Discard open shells. Scrub mussels under running water and remove beards.

Peel the onion and chop finely. Peel carrot and celery root and cut both into tiny cubes. Rinse the tomatoes, blanch, peel and chop into small pieces.

In a large saucepan, heat 4 tablespoons oil and sauté the onion. Then add carrot and celery root and cook until al dente. Add 250 ml (approximately 1 cup) of water and the wine. Season with salt and pepper and bring to a boil. Add the mussels to the pan and cook covered for 8 minutes over high heat, occasionally shaking vigorously.

Remove and discard the closed shells. Pull cooked mussels from the broth, remove the mussel meat from the shells, then add the mussel meat together with the tomatoes to the cooking liquid. Boil briefly and season with salt and pepper. Remove the pan from the heat.