Spaghetti with Mussels alla Catalana
Category: Pasta
Servings: 4
This flavorful Mediterranean-inspired dish combines the rich taste of mussels with vibrant cherry tomatoes, aromatic basil, and a tangy lemon dressing, all tossed with al dente spaghetti. Perfect for those who enjoy light yet satisfying seafood pasta dishes. Let’s dive into how to make this exquisite meal!
Ingredients
| Ingredient | Quantity |
|---|---|
| Spaghetti | 320g |
| Mussels (fresh) | 1kg |
| Cherry tomatoes | 200g |
| White wine vinegar | 5g |
| Fine salt | to taste |
| Red onions | 200g |
| Lemon juice | 20g |
| Extra virgin olive oil | 40g |
| Fresh basil leaves | 6 leaves |
| Water | 250g |
| Additional basil (for garnish) | 3 leaves |
Instructions
1. Prepare the Cherry Tomatoes
Start by washing the cherry tomatoes under cold running water, then pat them dry. Remove the green stems and cut the tomatoes into quarters. Place them in a bowl, season with salt, and drizzle with a little extra virgin olive oil. Roughly tear the basil leaves and add them to the tomatoes. Set this mixture aside to marinate.
2. Prep the Red Onions
Peel and clean the red onions, then slice them into thin strips. Place the sliced onions in a bowl of cold water to remove some of their sharpness, making them milder for the dish. This step will add a delicate sweetness to the overall flavor profile.
3. Clean the Mussels
Thoroughly rinse the mussels under running water. Using a steel wool pad, gently scrub the shells to remove any remaining dirt. Discard any open mussels that do not close when gently tapped.
4. Cook the Mussels
Place the cleaned mussels in a large, non-stick pan and heat over high heat with a lid on. The mussels will release their juices as they steam. After a few minutes, remove the mussels from the pan, strain the released liquid through a cheesecloth or fine mesh sieve into a bowl. You should end up with approximately 740g of mussel broth.
5. Prepare the Lemon Emulsion
In a small bowl, combine 40g of the mussel cooking liquid with fresh lemon juice. This will create a zesty emulsion to add depth to the dish.
6. Cook the Spaghetti
In a large pan, combine the mussel broth with 250g of cold water. Bring it to a boil, then add the spaghetti. Let the pasta cook in this flavorful broth, stirring occasionally to prevent sticking. Allow the water to evaporate, leaving the pasta fully absorbed in the rich broth. This process infuses the spaghetti with the delicious flavors of the mussels.
7. Add the Tomatoes and Onions
When there are only about 3 minutes left on the spaghettiโs cooking time, add the marinated cherry tomatoes and drained onions to the pan. Stir well to incorporate the ingredients and let them cook together for a few more minutes.
8. Final Touches
Once the pasta is cooked and the liquid has mostly evaporated, pour in the lemon-mussel emulsion and stir gently. Allow everything to cook for an additional 3 minutes to meld the flavors.
9. Serve and Garnish
Plate the pasta and mussels, ensuring an even distribution of mussels and tomatoes. Garnish with fresh basil leaves for a burst of color and aromatic flavor. Serve the dish while itโs still warm, allowing the delicious combination of mussels, pasta, and tangy lemon to shine.
Tips:
- Ensure the mussels are fresh for the best flavor. Discard any mussels that do not open during cooking.
- For a slightly spicier kick, add a pinch of red chili flakes when cooking the mussels.
- Serve this dish with a chilled glass of white wine, such as a crisp Sauvignon Blanc, to complement the seafood flavors.
Enjoy your Spaghetti with Mussels alla Catalana, a refreshing, savory pasta dish thatโs perfect for a casual dinner or special occasion.
