Mussels are my new absolute love. Not even mussels, but all edible shells. But wongoli and mussels are first and foremost. They are wonderful, cheap, fragrant. Without a recipe, pasta was invented on the go, simply bringing fresh mussels. Remembering bouillabes, tomatoes were added. Garlic, wine and olive oil are classics. Quick Mediterranean pasta in 15 minutes.
- 1 kg of fresh mussels
- 500 ml pasata (can be replaced with fresh tomatoes)
- 5 cloves of garlic
- olive oil
- 100 ml of wine (or 30 ml of wine vinegar + 30 ml of water)
- a small bunch of parsley
- 700 g spaghetti
Mussels are washed, cleaned of algae, if necessary. In a large saucepan with a thick bottom, heat the olive oil (do not save). Garlic is peeled, finely chopped, lightly sauteed until light golden brown. Add mussels. We pour in the wine. Cook over medium-high heat under a closed lid, stirring occasionally. We wait until the mussels open.Those that have not opened can most likely be thrown away at once* Reduce the heat, pour in the pasata (ready-made or made by yourself), chopped greens, let it simmer for about 5 minutes.
At this time, cook the pasta. In salted boiling water, prepare the spaghetti until “almost al dente” when they are still raw. We fold in a colander, wait until the water drains and add to the mussels. Stir and let stand for 2-3 minutes so that the ingredients are saturated with each other's aromas. When serving, you can rub the Parmesan.
*if you bought fresh mussels and they did not open during cooking, chances are they are bad and worth throwing away. Unsuitable mussels are those that do not remain on one of the halves of the shell, and are smeared with threads on both sides.
Mussels are washed, cleaned of algae, if necessary. In a large saucepan with a thick bottom, heat the olive oil (do not save). Garlic is peeled, finely chopped, lightly sauteed until light golden brown. Add mussels. We pour in the wine. Cook over medium-high heat under a closed lid, stirring occasionally. We wait until the mussels open.Those that have not opened can most likely be thrown away at once* Reduce the heat, pour in the pasata (ready-made or made by yourself), chopped greens, let it simmer for about 5 minutes.
At this time, cook the pasta. In salted boiling water, prepare the spaghetti until “almost al dente” when they are still raw. We fold in a colander, wait until the water drains and add to the mussels. Stir and let stand for 2-3 minutes so that the ingredients are saturated with each other's aromas. When serving, you can rub the Parmesan.
*if you bought fresh mussels and they did not open during cooking, chances are they are bad and worth throwing away. Unsuitable mussels are those that do not remain on one of the halves of the shell, and are smeared with threads on both sides.
