Around Ancona, where Corinna and I come from, mussels that reproduce naturally and live attached to underwater rocks off the Conero coast are known as “moscioli”. They are considered among the tastier mussels in the world.
Today, Corinna is going to show you how to use these delicious mussels (but you can use any mussels) to make one of the wonderful traditional dishes of our area: spaghetti coi moscioli (spaghetti with mussels).
Enjoy it!
INGREDIENTS
2 kg of mussels
250gr of cherry tomatoes
300ml of passata (strained tomatoes)
500gr of spaghetti
A glass of white wine
1 clove of garlic
Olive oil
Salt
PREPARATION
Clean the mussels. Place them in a large pan and cook them until their shells open. The mussels will release some water at the end of this process. Turn the heat off.
Separate the shells from the meaty part of the mussels. Keep some mussels in their shells and in their cooking water. Remove the tales from shelled mussel. Slice part of the shelled mussels.
Heat up the olive oil in a large pan. Add the chopped garlic and a dried chili and lightly fry them for a couple of minutes. Add the sliced shelled mussels, the whole shelled mussels and the mussels still in their shells with their cooking water. Add the sliced cherry tomatoes, the passata, a glass of wine and a few pinches of salt. Cover and let simmer for at least 20 minutes.
Meanwhile, fill a deep pan with water and bring it to a boil. When the water is boiling add the spaghetti. Cook al dente. Drain the spaghetti and add them to the mussel sauce. Cook together at medium heat for further 2 to 3 minutes. This process will help the pasta release its amid and therefore, will make the sauce “creamier”.
Plate and serve hot.
You can garnish the spaghetti with a few leaves of Italian parsley.
You can find the detailed instructions of all our recipes in the description of every YouTube video.
Buon Appetito!
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