Pasta with Potatoes and Mussels Recipe

Category: Main Courses

Serves: 4

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Ingredients

Ingredient	Quantity
Mussels	1 kg
Potatoes	400 g
Ditaloni pasta	200 g
Tomato puree	40 g
Shallot	1
Fresh chili pepper	1
Garlic	1 clove
Parsley	1 bunch
Basil	To taste
Extra virgin olive oil	To taste
Fine salt	To taste
Black pepper	To taste
Water	To taste

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Nutritional Information (Per Serving)

Nutrient	Amount
Calories	390 kcal
Protein	21 g
Carbohydrates	47 g
Fats	12 g
Fiber	4 g
Sodium	320 mg

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Instructions

Step 1: Preparing the Mussels

1. Begin by cleaning the mussels. Rinse them thoroughly under running water and remove the “beard” (byssus) with a firm tug.
2. Peel the garlic, remove the core, and finely chop it.
3. Chop the chili pepper; you can keep or remove the seeds depending on your spice preference.

Step 2: Cooking the Mussels

1. In a large pot, heat a generous drizzle of extra virgin olive oil.
2. Add the chopped garlic and chili pepper, stirring for a few seconds until fragrant.
3. Add the mussels to the pot, followed by a ladle of warm water. Cover the pot with a lid.
4. Let the mussels steam over medium heat for a few minutes until they open up. Once done, turn off the heat.
5. Sprinkle chopped parsley over the mussels, replace the lid, and allow them to rest for a few minutes.

Step 3: Reserving Mussel Broth

1. Remove the mussels from the pot and strain the cooking liquid through a fine mesh to remove any grit. Set the liquid aside for later use.

Step 4: Preparing the Potatoes

1. Peel the potatoes and dice them into small cubes, approximately 1 cm in size.
2. Finely chop the shallot.

Step 5: Cooking the Potatoes

1. Heat more olive oil in a large, non-stick pan. Add the chopped shallot and sauté it over medium heat, stirring occasionally to avoid burning.
2. After a few minutes, add the cubed potatoes to the pan. Pour in the reserved mussel cooking liquid until the potatoes are just covered.
3. Cook the potatoes over medium heat until they soften and are fully cooked through.

Step 6: Preparing the Sauce

1. Once the potatoes are tender, add the tomato puree to the pan and stir to combine.

Step 7: Cooking the Pasta

1. Bring a pot of salted water to a boil. Add the ditaloni pasta and cook it for the time specified on the package.
2. Drain the pasta and add it to the pan with the potato mixture, stirring to combine. If needed, add a splash of warm water to ensure the pasta finishes cooking evenly in the sauce.

Step 8: Final Assembly

1. Season the dish with salt and black pepper to taste.
2. Stir in fresh basil leaves for a fragrant touch.
3. Add the shelled mussels to the pan, mixing gently to combine all the flavors.

Step 9: Serving

1. Serve the pasta with potatoes and mussels hot, garnished with additional parsley if desired.

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Tips for Success

• For added depth of flavor, you can toast the ditaloni pasta lightly in olive oil before cooking.
• Always discard any mussels that remain closed after steaming.
• For a more robust tomato flavor, consider using sun-ripened tomato puree or adding a small amount of tomato paste.

Enjoy this hearty and flavorful dish that combines the earthiness of potatoes with the briny sweetness of mussels, all wrapped in a comforting pasta embrace!