Spaghetti with mussels Risotto with seafood

The spaghetti with mussels I’m a first course simple and very tasty, suitable for every season. In this recipe they are blank, are easily prepared and starting from the freshest raw material you get a dish with an unsurpassed flavor.

Ingrediants

  • 1 kg of mussels
  • 320 g of spaghetti
  • 2 cloves of garlic
  • 4 tablespoons of extra virgin olive oil
  • 2 tablespoons of chopped parsley

How to prepare: Spaghetti with mussels

Along with those with clams, the spaghetti with mussels they are a very popular seafood first course. Simple and quick to make, they can be considered true excellences of Italian cuisine.

The secret for an excellent result of the dish lies in the choice of quality ingredients; the mussels must be very fresh and they go clean carefully. To do this you must first of all eliminate those open or broken. Then equip yourself with a small knife and scrape off all the encrustations from the shells, then rub them well with a metal sponge or a brush, possibly under a light jet of running water.
Take away the fine linen, the “barbetta” that comes out of the valve (and keeps the mussels anchored to the rock). Thus, well rinsed, they are ready for cooking.

There recipe that we propose is perhaps the most simple, only provides mussels, oil, garlic And parsley. There are many variations, of course, and all very tasty. With fresh cherry tomatoes, alla tarantina, mussels open raw and cook in a tomato sauce, or Bucatini with mussel sauce, which include the addition of tomato pulp, black olives and anchovy paste.

OTHER TASTY RECIPES: Spaghetti allo scoglio, Scialatielli with seafood, Mussel soup, Pasta soup, potatoes and mussels

Easy execution Preparation time 20 min Cooking time 20 min Servings 4

How to prepare: Spaghetti with mussels

Preparation of Spaghetti with mussels - Phase 1

Preparation of Spaghetti with mussels - Phase 1

To make spaghetti with mussels it is essential to clean them very well and wash them under running water. Heat the oil in a rather large pan and let the crushed garlic cloves dry. When they are just golden, raise the heat, add the mussels and let them open. As they open, remove them from the heat and place them on a plate. Eliminate those that, eventually, will not open.

Preparation of Spaghetti with mussels - Phase 2

Preparation of Spaghetti with mussels - Phase 2

Shell most of the mussels, leaving the largest ones intact. Collect the liquid that has formed in the pan in a bowl, filtering it through gauze or a thin and clean cloth.

Preparation of Spaghetti with mussels - Phase 3

Preparation of Spaghetti with mussels - Phase 3

Pour the liquid into a pan and let it shrink slightly. Boil the spaghetti in lightly salted water, drain when al dente and add them to the pan. Let them flavor for 1-2 minutes, so that they absorb part of the liquid, and add the shelled molluscs. Sprinkle with chopped parsley and sauté for a few seconds.

Preparation of Spaghetti with mussels - Phase 4

Divide the spaghetti with mussels into individual dishes, complete with those with shells and serve immediately on the table.

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