Spaghetti with mussels Sicilian. Today one of the poorest and tasty recipes of Sicilian seafood: pasta with mussels. I give it my way I offer, Alla siciliana, with sliced tomatoes and a sprinkling of fried bread crumbs on top. The pasta with mussels is a poor recipe because, Unlike other seafood, the mussels still cost very little and, If well cleaned and cooked, they have a unique flavor. In Sicily the Peppered mussels, in white but also in red, It is one of the ordinance starters of seafood menu, along with the wonderful GRATIN MUSSELS, while pasta with mussels is an excellent and economical alternative to PASTA WITH CLAMS. If you love delicious variants, you can try too BUCATINI CHEESE AND PEPPER WITH MUSSELS, really tasty and easy to prepare.
I like that spaghetti with mussels Sicilian have a slight aroma of saffron, In addition to a nice golden color, so I put one or two pistils pasta boiling water. In addition, I suggest that you win the normal fish-cheese matching idiosyncrasy and try these spaghetti with a light dusting of pecorino cheese Dop aged cheese, better if canestrato siciliano. Then tell me. The key thing in a recipe really easy to prepare, is cleaning the mussels: I'll explain everything in the recipe. And now I wish you good day.
1,2 kg of mussels
360 grams of spaghetti, spaghetti or linguine
400 grams of fresh tomatoes
a bunch of parsley
2 cloves of garlic
a small piece of chili pepper (Optional)
60 milliliters of dry white wine
extra virgin olive oil, to taste
breadcrumbs or dry bread crumbs, to taste
a couple of Saffron pistils (Optional)
pecorino cheese PDO (Optional), to taste
First clean the mussels: put them in cold water for 20 minutes, throwing away those with broken shell or split. Then with the blade of a knife (and so much attention) remove all deposits from the shells. Then, rub them well with a retina under running water. Finally, pull away the fine, the dark stubble that holds the mussel attached with seafood. Rinse the mussels one last time and put them in a bowl in the cool waiting to use them. Once clean, the mussels are cooked as soon as possible. If you want to keep them in the refrigerator for a few hours, put them in a bowl covered with a damp cloth: in this case you can then proceed with cleaning after two to three hours.
Wash the tomatoes, practice a cross engraved on the husk and Parboil seconds in boiling water. Then dip them for a minute in cold water and peel them (You'll see it so you all scalped? in a snap). Cut them in half, remove the seeds and vegetation water and cut them into fillets.
Finely chop the parsley, clean the garlic cloves and crush them lightly with the knife blade.
Toast the breadcrumbs in a pan (If you want you can add a little oil, so will be more flavorful).
Put in a saucepan a little extra virgin olive oil, Add the mussels, cover with a lid and cook over medium heat until they have opened. Gradually the mussels open, remove from pan. Finally, When they are open, filter the water with a very dense mesh strainer and set aside.
Remove the mussels from the shells, keeping a few aside in their shells for garnish. Cover the shellfish with plastic wrap in contact, so as to retain moisture, and set aside.
Brown the garlic and chilli in extra virgin olive oil in a pan, add mussel water and white wine and let it fade. Then add the tomatoes and half of the chopped parsley. Do restrict the gravy over medium heat, then turn off the heat.
Boil the pasta in plenty of water (to which I'll add one or two pistils of Saffron) and drain it al dente. Finish cooking the pasta in the sauce of mussels and tomato, adding extra virgin olive oil until you have a creamy emulsion. Add the mussels and the rest of the parsley.
Serve spaghetti with vongole alla siciliana drizzled the dish with fried bread crumbs. If you like, you can also add some grated pecorino cheese, that goes well with mussels. Bon appétit!