the traditional recipe and with tomato
Spaghetti with mussels are a first course of pasta with delicious fish, perfect to prepare for an important dinner.
Here is a fabulous first course, perfect for one cena summer and that will make you look great with all your guests: we are talking about spaghetti with mussels, wonderful and very easy to make if you follow our advice for the preparation, the photo steps and the video recipe.
To make this dish, you will need some mussels fresh and quality. As for the recipe, however, we’ll see due variants: in the first we will prepare a white sauce, while in the second we will make mussels in red sauce. Let’s start!
How to make spaghetti with mussels
1. Let’s start immediately to see how to clean mussels. Take the molluscs and put them in one bowl with some water. Rinse them well and then with the help of a knife remove all the impurities present on the shell, including the so-called stubble, which you will see coming out of the valve. At this point with a brush or a spongebrush the shells until they are perfectly clean.
2. Put the water on for the pasta and in the meantime, in another pan, pour some extra virgin olive oil with a clove of garlic, then put the mussels and close with a cover.
3. When they have hatched, remove the ones that have not opened e filtrate the sauce that the seafood will have released.
4. At this point, in a pan or in the same, brown the other clove of garlic and the chili with two tablespoons of oil. When the pasta is almost ready, cook it again add the mussels and a few tablespoons of the reserved sauce to the pan. Finish the dish with fresh parsley and a pinch of pepe nero. Enjoy your meal!
Also try the spaghetti with clams!
Spaghetti with mussels in red sauce: two variations
The sauce with mussels can also be made with the addition of pomodoro. There are two main versions that we offer, and the first is nothing more than spaghetti with mussels and cherry tomatoes. Making this dish is very simple, all you have to do is insert the cherry tomatoes at the end when salterete the pasta in the pan if you want to keep them longer crunchy and fresh. If, on the other hand, you want them more cooked, put them already in the sauté phase.
The other dish you can make is a pasta in red with mussels. In this case you can use ready-made pulp or purée and heat it with garlic, oil, salt and a pinch of sugar. Then insert the mussels and part of the cooking liquid and skip the pasta.
We recommend consume at the moment freshly served pasta with shellfish.
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