Spaghetti with mussels is a tasty and fragrant first seafood dish, among the most beloved by Italians along with spaghetti with clams.
It is a symbolic recipe of our gastronomic tradition, perfect for celebrating together with friends and relatives the Christmas holidays, but not only.
Simple and quick to make, it is essential to use excellent quality raw materials: the mussels must be very fresh, they must be cleaned very carefully and finally soaked in water and salt to remove any trace of sand.
- 8 oz of Spaghetti
- 21 oz of mussels
- 1 cup of cherry tomatoes
- 2 cloves of garlic
- chopped parsley to taste
- extra virgin olive oil to taste
- salt to taste
- chili powder to taste (optional)
Clean the mussels thoroughly and soak them with water and salt for about 30 minutes.
After this time has elapsed, rinse them thoroughly.
In a large frying pan, sauté a clove of garlic with a drizzle of oil; add the mussels.
Cook over high heat until the shells have opened.
Shuck the mussels, keeping some with the shells on for the final decoration .
Strain the cooking juices and keep them aside.
In the same pan, brown the second clove of garlic with a drizzle of oil; add the cherry tomatoes, cut in half.
Season with salt and cook for 10 minutes.
Add the mussels and their cooking liquid.
Boil the spaghetti in boiling, lightly salted water, then drain them al dente and pour them into the pan with the sauce.
Finish cooking in the pan by adding a ladleful of spaghetti cooking water, if necessary.
Scent with chopped parsley and a pinch of chili powder.
Plate and serve the spaghetti piping hot.
Spaghetti with mussels should be eaten hot and as soon as ready. Alternatively, you can store them in an airtight container in the refrigerator for up to 1 day.
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