Ears with chicory salad and mussels


Pasta (ears) – 230 g
chicory, finely chopped – 1 head
mussels canned – 450 g
olive oil – 2-3 tbsp. tablespoons
garlic, crushed – 2 cloves
black pepper


Cooking method:

Ears boil in salted water and drain.
Mussels sauté quickly with a piece of butter over moderate heat.

In the remaining oil over moderate heat to extinguish the chicory, add garlic, pepper and continue to simmer until the liquid evaporation.

Pasta connect with chicory, add the mussels and, if necessary, a little olive oil, salt and pepper, stir and warm up for 5-7 minutes and serve.

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