Mezze Maniche with Mussels and Clams in Lemongrass Sauce
Category: Pasta Dishes
Servings: 4
This delightful pasta dish, Mezze Maniche with Mussels and Clams in Lemongrass Sauce, brings together the delicate flavors of seafood with the refreshing touch of lemongrass. A velvety, fragrant sauce made from vegetables, herbs, and the rich juices from shellfish complements the robust textures of the mussels and clams. The addition of smooth mashed potatoes enhances the creaminess of the dish, making it an ideal choice for a hearty meal. Let’s dive into the preparation of this flavorful and satisfying Italian delicacy!
Ingredients
| Ingredient | Quantity |
|---|---|
| Mezze Maniche Rigate | 240g |
| Mussels | 1kg |
| Clams | 1kg |
| Garlic | 1 clove |
| Fresh Spring Onion | 90g |
| Lemongrass | 60g |
| Extra Virgin Olive Oil | 10g |
| Potatoes | 150g |
| Fresh Chili Pepper | 1 |
| Chives | To taste |
| Fine Salt | To taste |
| Black Pepper | To taste |
| White Onion | 1 |
| Celery | 1 stalk |
| Carrot | 1 |
| Lemongrass (for the broth) | 20g |
Instructions
-
Clean the Mussels:
Begin by cleaning the mussels. Place them in a large bowl and rinse them under cool running water. Using the back of a knife, gently scrape off any barnacles or impurities. To ensure the mussels are thoroughly cleaned, use a steel wool scrubber to remove any remaining debris. Once cleaned, set them aside. -
Cook the Mussels:
In a large pan, heat a drizzle of olive oil with half a garlic clove (whole). Add the mussels and cover the pan with a lid. Cook on high heat for about 5 minutes or until all the mussels have opened. Remove from heat, allowing them to cool slightly before removing the shells. Set aside the mussels and reserve the cooking juices. -
Prepare the Clams:
Start by sorting the clams, discarding any that are broken or already open. To get rid of sand, gently tap each clam on a hard surface (such as a chopping board). Then, place the clams in a colander over a bowl, ensuring they do not touch the bottom. Rinse them under running water, changing the water a few times until no sand remains. -
Cook the Clams:
Heat another drizzle of olive oil in a pan with half a garlic clove. Add the clams, cover, and cook on high heat until all clams open, which should take no more than 5 minutes. Let them cool before removing the shells, and remember to reserve the cooking liquid. -
Make the Vegetable Broth:
In a pot, combine the onion, celery, carrot, and lemongrass (20g) with a pinch of salt. Add water to cover the vegetables and bring to a boil. Let it simmer for at least 30 minutes, allowing the flavors to infuse. Once cooked, strain the broth and set it aside. -
Prepare the Lemongrass Sauce:
Clean the spring onion and slice it into thin rings. Peel the potatoes and set them aside. In a skillet, heat a splash of olive oil and sauté the spring onion until softened. Add a splash of mussel and clam juice to deglaze the pan, then add the potatoes. Cook until the potatoes are tender, which should take around 15 minutes. -
Mash the Potatoes:
Once the potatoes are fully cooked, remove the chili pepper and lemongrass stalks from the pan. Transfer the potatoes to a blender and add about 30g of shelled mussels. Blend everything until smooth and creamy. -
Cook the Mezze Maniche:
Cook the mezze maniche in a large pot of salted boiling water, following the package instructions. Once the pasta is al dente, drain it, saving some of the pasta water. -
Combine and Finish the Dish:
In the pan with the mashed potatoes, add a little bit of the vegetable broth to create a smooth, creamy consistency. Stir in the cooked mussels and clams, warming them through. Add the cooked pasta to the sauce, adding more broth if needed to achieve the desired texture. Toss everything together to ensure the pasta is coated in the flavorful lemongrass sauce. -
Plate and Garnish:
To serve, place a spoonful of lemongrass sauce on each plate. Arrange the mezze maniche on top and garnish with freshly chopped chives. Finish with a light dusting of black pepper and a drizzle of olive oil, if desired.
Tips for Success:
- Seafood Freshness: Always ensure your mussels and clams are fresh. They should smell like the ocean, not fishy.
- Lemongrass: Lemongrass is the key flavor here, so make sure to bruise it well to release its oils before cooking.
- Pasta Consistency: The key to a creamy pasta is adding the broth slowly and consistently while stirring to create a silky texture.
Serving Suggestions:
This dish pairs wonderfully with a light, crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. Serve it alongside a simple green salad with a lemony vinaigrette to balance the richness of the seafood.
Enjoy your Mezze Maniche with Mussels and Clams in Lemongrass Sauce! A perfect harmony of flavors that will surely impress your guests. This dish encapsulates the essence of Mediterranean cooking with a delightful twist of Asian aromatics, making it a unique yet comforting option for any dinner.
