Mussels in creamy butter sauce with tomatoes and spaghetti

Ingredients

500 g Norso mussels in white wine
400 g freshly cooked al dente spaghetti
2 shallots
200 g unsalted butter (82% fat)
1 bunch parsley
6 garlic cloves
6 cherry tomatoes
100 ml dry white wine
1 small chili pepper
50 ml rapeseed oil
Salt and pepper to taste

Recipe instructions

In a deep pot, sauté the chopped shallot, garlic, and chili until fragrant.
Add the mussels with sauce, pour in the white wine, and cook covered for about 3 minutes.
Drain the sauce into a saucepan, return the mussels to the pot.
Add cold butter, parsley, and spaghetti to the saucepan. Season with salt and pepper, mix, then add the mussels.
Gently combine everything and arrange attractively on a plate.