Spaghetti with mussels

Method7 steps · about 1 hr 15 min

1. 1

   Step 1: Inspect the live mussels (1500 g), discarding broken shells or any that do not close when tapped. Rinse, scrub off shell impurities and remove the beards.

   Uses 1500 g mussels · cold water to rinse mussels

2. 2

   Step 2: Heat part of the measured 70 g oil in a large saucepan with one peeled garlic clove for 1–2 minutes over low heat. Remove that clove and add the prepared cleaned mussels, reserving the rest of the oil for the sauce.

   Uses 1 garlic clove for mussels · part of 70 g oil for mussels; reserve sauce oil · 1.5 kg shellonmusselsscrubbeddebeardedviabilitychecked

3. 3

   Step 3: Cover and cook the prepared mussels for about 2–3 minutes, shaking the pan occasionally, until they open. Discard any that remain closed. Drain through a gauze-lined fine colander over a bowl to collect and filter the cooking liquid; keep the liquid warm.

   Steam cleaned mussels until open · 3 minUses cleanmusselsaddedtogarlicflavoredoilgarlicremoved

4. 4

   Step 4: Remove the cooked mussel meat from most shells, retaining a few filled shells for serving. Wash, dry and mince the parsley (2 tbsp). Heat it with the remaining measured oil and the second garlic clove in a pan for 1–2 minutes.

   Uses 2 tbsp parsley · remaining garlic clove for sauce · remaining oil from 70 g total for sauce · musselssteamed 2–3 minutesunopeneddiscardedliquidstrainedretained

5. 5

   Step 5: Add a small portion of the prepared cooked mussel meat to the parsley base and cook for 1–2 minutes. Remove the second garlic clove, then add the tomato passata (350 g) and some prepared filtered mussel cooking liquid.

   Uses 350 g tomato passata · someofsamecookedmusselmeattostartsauce · parsleysecondcloveandremainingoilheated 1–2 minutes · partofsamewarmstrainedliquidaddedtosauce

6. 6

   Step 6: Cover the prepared tomato sauce and simmer for about 20 minutes. Meanwhile, boil a separate pot of water, salt (to taste) it and cook the spaghetti (320 g) according to the package. When the pasta has 2–3 minutes left, add the remaining prepared cooked mussels to the sauce.

   Simmer tomato sauce · 20 minUses 320 g spaghetti · salt to taste for pasta water and final sauce · separate spaghetti boiling water · 350 g passatacombinedwithparsleybase/cookedmussels/cookingliquid · remainingcookedmusselmeatwithfewfilledshellsforserving

7. 7

   Step 7: Transfer the nearly cooked spaghetti to the prepared sauce. Finish cooking until tender, adding the remaining filtered mussel liquid as needed. Season with black pepper (to taste), check the salt (to taste) and serve hot.

   Uses Black pepper to taste · salt to taste for pasta water and final sauce · 320 g pastadrained 2–3 minbeforepackagetimeaddedto 20 minsauce · remainingwarmstrainedmusselliquidtofinishpasta