Noodle soup with mussels
Instructions:
- Scrub and debeard the mussels under cold running water.
- Put the stock into a saucepan and bring to a simmer.
- Heat the oil in a large pan, then add the pasta.
- Fry the pasta for 1-2 minutes, or until golden.
- Add the sofrito to the pasta and cook for 2 minutes.
- Stir well.
- Pour in the wine, loosening the sediment from the bottom of the pan.
- Add the hot stock and then the picada. Boil for 10 minutes.
- Drop the mussels into the soup, cover the pan, and simmer for 5 minutes.
- The mussels are ready when they have opened up completely. Discard any that have stayed shut.
- Remove the pan from the heat, season with salt and pepper, and serve.