Spaghetti with Mussels (Spaghetti con le Cozze)
Category: Main Courses (Primi Piatti)
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Spaghetti | 320g |
| Mussels | 5kg |
| Tomato Passata | 350g |
| Extra Virgin Olive Oil | 70g |
| Garlic | 2 cloves |
| Parsley | 2 sprigs |
| Black Pepper | to taste |
Nutritional Information (approx. per serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 30g |
| Carbohydrates | 50g |
| Fat | 14g |
| Fiber | 3g |
| Sodium | 600mg |
Instructions
To prepare Spaghetti with Mussels, start by cleaning the mussels. Rinse them thoroughly under cold running water. Using a knife, remove any barnacles (also known as cirripedes) and other impurities from the shells. Once clean, set them aside.
In a large pan, pour in the extra virgin olive oil and add one clove of garlic, peeled and crushed. Heat the oil gently over medium heat, allowing the garlic to release its flavor into the oil. After a minute, add the mussels to the pan, ensuring they are evenly distributed. Immediately cover the pan with a lid. Allow the mussels to cook for 2-3 minutes, which will help them open up. During cooking, gently shake the pan every minute or so to stir the mussels, ensuring they cook evenly.
Before draining the mussels, place a fine-mesh sieve lined with sterile gauze into a colander to filter out any sand or residual impurities. Once strained, remove the mussels from their shells, keeping a few intact for garnish. Discard any unopened shells.
Next, wash and dry the parsley, then chop it finely. Set it aside. Additionally, chop a few of the mussels and add them to the parsley to intensify the flavor of the sauce.
Now, remove the garlic from the pan, and pour in the tomato passata. Stir the mixture and cover the pan again, allowing it to simmer for about 2-3 minutes. The tomato sauce should heat through and thicken slightly.
While the sauce is simmering, cook the spaghetti in a pot of salted water until just under al dente. Drain the pasta, reserving some of the cooking water for later.
As the spaghetti nears readiness, add the shelled mussels and stir them into the tomato sauce. Once the pasta is drained, transfer it to the pan with the mussels and sauce. Toss the spaghetti in the sauce, allowing it to absorb all the delicious flavors from the mussels and the tomato. If necessary, add a little bit of the reserved cooking water from the pasta to create a smoother sauce, ensuring the pasta is perfectly coated.
Continue cooking for an additional 2-3 minutes, stirring constantly, until the spaghetti is perfectly cooked and has absorbed the flavors of the sauce. Season with black pepper to taste and sprinkle with fresh parsley for a burst of color and flavor. For the finishing touch, garnish the dish with a few whole mussels that were set aside earlier.
Serve your Spaghetti with Mussels hot, with a side of crusty bread to soak up the flavorful sauce. Enjoy this authentic Italian seafood dish that’s sure to delight your guests with its rich, savory flavor and tender mussels.
Pro Tips:
- If you prefer a spicier version of this dish, you can add a pinch of red pepper flakes to the garlic and oil before cooking the mussels.
- For a more luxurious version, you can finish the dish with a splash of white wine or a dollop of butter for a creamy, velvety texture.
