Lemon vinaigrette with prawns for mussel pasta

Name: Lemon vinaigrette with prawns for mussel pasta
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 stem(s) Lemon balm; 1/2 untreated lemon; 1 TEASPOON Mustard; 1 TABLESPOON liquid honey; 50 ml light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 ml Oil; 400 g large mussel noodles; 12 (à 25 g; without head, in shell) raw prawns

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 stem(s) Lemon balm
1/2 untreated lemon
1 TEASPOON Mustard
1 TABLESPOON liquid honey
50 ml light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 ml Oil
400 g large mussel noodles
12 (à 25 g; without head, in shell) raw prawns

Directions

1
Wash the lemon balm and pluck the leaves. Cut up to 8 leaves into strips. Peel lemon peel in zests. Squeeze lemon. Mix juice with mustard, honey and vinegar in a bowl.
2
Season with salt and pepper, stir in the oil bit by bit. In the meantime, prepare pasta in boiling salted water according to the instructions on the packet. Peel the prawns, except for the tail fin, and remove the intestines.
3
Wash the shrimps, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan, fry the prawns in it and add them to the vinaigrette with the lemon balm. Drain the pasta and mix with the vinaigrette.
4
Arrange on plates and garnish with some lemon peel and lemon balm leaves.