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Spaghetti with mussels: a tasty summer first course

Tiziana Colombo: per voi, Nonnapaperina

Recipe proposed by
Tiziana Colombo

Recipes for Intolerants, Italian Cuisine
Gluten-free recipes
Lactose-free recipes
preparazione
Preparation: 01 hours 00 min
cottura
Cooking: 01 hours 00 min
dosi
Ingredients for: 4 people
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5/5 (1 Review)

Spaghetti with mussels, a classic first course

Mussels are certainly the most popular and cheapest seafood. The edible part is only the mollusc contained inside the shell. They can be used cleanly, i.e., using only the mollusc or whole, meaning that the dish can be presented in a choreographic way by maintaining the shell.

For this first course, it is recommended to use spaghetti. So let’s see how to prepare this spaghetti.

 

Recipe spaghetti with mussels

Preparation spaghetti with mussels

  • Scrape the black mussels well with a smooth-bladed knife, or use steel wool. Mussels must have perfectly clean shells before being used.
  • Wash, dry, and chop the parsley.
  • Put the mussels and garlic in a big pan, cover, and set over high heat to allow the mussels to open. Once all of the mussels have opened, give them a shake and continue cooking for a few more minutes.
  • After about 10 minutes, add the washed and halved cherry tomatoes and continue cooking for a few more minutes. Shell half the mussels and leave the other half with the shell.
  • Turn off the heat, remove the garlic clove, and add the chopped parsley. Boil the spaghetti in abundant salted water, drain them 2 minutes before they cook completely, and pour them into the pan with the mussels.
  • Add a drizzle of oil and some freshly ground black pepper, along with the chopped parsley, for seasoning.
  • Sauté the pasta briefly to ensure that everything is well-flavoured, then serve right away, dividing the mussels among the several plates.

Ingredients spaghetti with mussels

  • 320 gr. of spaghetti
  • 1kg. of black mussels
  • 400 gr. of pachino tomatoes
  • 1 clove of garlic
  • 1 sprig of parsley
  • 2 tablespoons extra virgin olive oil
  • salt and pepper

A Guide to Gluten-Free Pasta

Gluten-free pasta represents a fundamental need for many people. I would like to specify that this is a food choice to be embraced only if you have celiac disease or gluten intolerance problems. In reality, the absence of this complex in people without the aforementioned illnesses results in a deficiency of vital carbohydrates. Having said this, all that remains is to talk about the actual solutions available to those who need to eat gluten-free pasta and, specifically, to prepare spaghetti with mussels. You can focus on pasta made from lentil flour, which is an excellent source of fibre and protein.

Wholemeal pasta can also prove congenial. In addition to being gluten-free, it is also characterised by the presence of a significant amount of fibre. This makes it particularly suitable for those who want to lose weight. Fibres, in fact, improve intestinal regularity and keep the release of sugars in the blood under control, preventing glycemic peaks and the risk of binge eating.

Due to its low sugar level, rice pasta is also particularly popular among people who have celiac disease.

Spaghetti con le cozze

Discovering the properties of mussels

Not only is spaghetti with mussels a traditional Italian dish, but it also constitutes an extremely advantageous initial step. Don’t you believe it? Maybe you’ve never taken the time to learn about the health benefits of mussels. First and foremost, these well-known molluscs are a highly reliable source of antioxidants, which is great for people who want to look young.

Talking about mussels, however, also means remembering the glucosamine content. What is it about? a substance famous for being an effective natural anti-inflammatory, ideal for keeping rheumatic pain under control. What do you say? Even just considering these advantages is wonderful, isn’t it? Yes, it is! For this reason, all I can do is ask that you try this first course, which is equally delicious and quite easy to prepare!

Spaghetti with mussels: how to prepare this seafood

Spaghetti with mussels is a truly iconic seafood first course, as well as exquisite in its simplicity. This dish, therefore, deserves to be accompanied by good wine. Which one to choose? Obviously, any white wine is ideal, perhaps one that is characterised by a marked freshness and an acidic touch.

Vermentino di Sardegna might work well because of its distinctive straw yellow tint that is accentuated by greenish reflections. Its scent is delicate and persistent, while its flavour expresses floral and fruity notes.

Likewise with Fiano di Avellino, which is notable for its intensity. Fiano reminds me of dried fruit, especially hazelnuts, and contrasts nicely with mussels while retaining some freshness and acidity.

We must not overlook the Greco di Tufo, a wine variety well-known for its compatibility with shellfish, fish, and mussels. In this case, we appreciate the beautiful straw yellow colour combined with greenish reflections. As regards the aromatic notes, we find a certain delicacy and a light, savoury aftertaste.

I close this roundup of wines with the classic Soave wine, which turns out to be a truly balanced wine. The flavour is delicate and combines fruity, floral, and almond notes. Soave stands out for its clarity and brilliant yellow colour, which recalls the brilliance of gold.

Which aromas should be used for the spaghetti with mussels?

The original recipe for spaghetti with mussels uses only parsley as the flavouring. It is an aromatic herb recurring in fish-based first courses, particularly those made with shellfish and mussels. Parsley gives the dish a slightly bitter yet fresh aromatic note, enhancing the flavour of the ingredients without covering them.

Simultaneously, several options could be considered in order to provide a delicious variation. As an illustration, consider chives, which resemble onions in flavour but have a more subtle, sweet undertone.

For an even fresher and more aromatic version, you can think of basil, the aromatic herb and symbol of Italian cuisine. Basil goes perfectly with tomatoes, an ingredient that plays an important role in this recipe.

The role tomatoes play in spaghetti with mussels

It is also worth talking about the tomatoes, which add a slightly acidic touch to spaghetti with mussels. I suggest using pachino tomatoes for this recipe. Compared to those used for sauces, this type has a more delicate flavour. Because the cherry tomatoes are a little less juicy, they give the dish a pleasant consistency on the palate without giving rise to poorly blended solutions.

Pachino tomatoes are unmatched by other tomatoes in terms of their nutritious qualities. They are high in antioxidants and potassium, which controls blood pressure. They are also a wonderful source of vitamin C, which strengthens the immune system and aids in the body’s absorption of iron.

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