Mussels in soy sauce and balsamic, with onions and parsley and macaroni of firm grades. In summer, sometimes you want to eat something more substantial, and at the same time not very high in calories. I love mussels-a great product and useful.
Onions and carrots put into the heated oil in the skillet, slightly roasted.
Mussels defrost and get wet from moisture, spread in a saucepan with onions and carrots.
Pepper and put the Bay leaf. Cooking minutes 5.
Pour soy sauce, balsamic, which can be replaced with lemon juice. Add the chopped parsley.
Stir and make another 7-10 minutes.
I do not salt, but if someone does not seem salty,
you can add to your taste.
In parallel, boil the pasta of hard varieties of al-dente (on the tooth). Pasta (macaroni) put on mussels, stir, cover with a lid and give a little stand, so that the pasta absorbed the sauce.