How to make spaghetti with mussels Sicilian style at home: easy and tasty recipe

Spaghetti with mussels Sicilian. Today a poor and tasty seafood first course with mussels from the Ganzirri lakes. My home mussels, protagonists of pasta 'Ganzirrota style', which however is blank, no tomato. The pasta with mussels and cherry tomatoes It is one of the poorest and tastiest recipes of Sicilian seafood cuisine. I give it my way I offer, with the cherry tomatoes fillets and a shower of bread crumbs fried above. Pasta with mussels is a poor recipe Why Mussels Are The Cheapest Seafood. Is, If well cleaned and cooked, they have a unique flavor. In short, this pasta with mussels and cherry tomatoes it's a A must-try first course of fish.

The mussels and clams of the Ganzirri Lakes: a unique ecosystem in the world

Few know that Messina, in the heart of the city, guards the Capo Peloro oriented reserve, and brackish ecosystem unique in the world, formed by Lago Grande and Lago Piccolo. Afed both by underground phreatic springs and by the currents of the Ionian and Tyrrhenian seas, these salt basins they host one of the oldest shellfish farming activities in Italy. Different varieties of clams, including the native clam (Tapes decussatus, called local or “rifled”).

Local fishermen, called cocciullary, they still work the seabed by hand using wooden rowing boats and tile (a long fir stick), maintaining the collection with zero environmental impact. Today there is also a small business fishing tourism in Big Lake. In the lSmall needle they are cultivated mussels of Faro: this lake has a greater depth (about 30 meters) and the mussels here have a clear iodine flavor and particularly firm flesh. When I was little, there were dozens of restaurants and seafood shops around the lakes: now they have greatly reduced, and this a little’ it tightens the heart.

First courses with mussels: Sicilian recipes

In Sicily the MUSSEL PIECE, in white but also in red, It is one of the ordinance starters of seafood menu, along with the wonderful GRATIN MUSSELS (even in RECIPE VIDEO), 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. The rich PASTA WITH MUSSELS AND BURNT CHERRY TOMATOES. Or the POTATO CREAM, MUSSELS AND CLAMS, Perfect for a creative seafood lunch. Or the very classic PASTA, BEANS AND CLAMS.

Pasta with mussels: Pecorino yes or no?

I like that spaghetti with mussels Sicilian have a very light aroma of saffron, In addition to a nice golden color, so I put one or two pistils pasta boiling water. Furthermore, I suggest you overcome the normal idiosyncrasy for the combination of fish and cheese and try these spaghetti with a light sprinkling of grated aged pecorino Dop, 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. I hope this Sicilian first course of fish with mussels will make you happy. And now I wish you a good day.

SPAGHETTI WITH CLAMS SICILY (quick recipe)

Portions: 4 Preparation: 30 minutes Cooking: 20 minutes 20 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 16 voted )

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Ingredients

1,2 kg of mussels

360 grams of spaghetti, spaghetti alla guitar or linguine

400 grams of fresh tomatoes

a bunch of parsley

2 cloves of poached garlic

a small piece of chili pepper (optional)

60 milliliters of dry white wine

extra virgin olive oil

breadcrumbs or dry bread crumbs

a couple of Saffron pistils (optional)

pecorino cheese PDO (optional)

Procedure

MUSSELS - Soak the mussels in cold water for 20 minutes, throwing away those with broken shell or split. Then with the blade of a knife remove all the encrustations from the shells: be careful because it is a delicate operation. Then, rub them well with a net under running water. In the end, take away the byssus, the dark stubble that holds the mussel attached with seafood. Rinse the mussels one last time and place them in a cool bowl while waiting to use them. Once cleaned, the mussels are cooked as soon as possible. If you want to keep them in the refrigerator for a few hours, place them in a bowl covered with a damp cloth: in this case you can then proceed with cleaning after two-three hours.

COOKING - Put a drizzle of extra virgin olive oil in a pan, add the mussels, cover with a lid and cook over medium heat until they open. Gradually the mussels open, remove them from the pan. In the end, When they are open, filter the water through a fine mesh strainer and set it aside. Remove the mussels from their shells and keep them covered, so that they do not lose moisture.

TOMATOES - Wash the tomatoes, cut them crosswise and blanch them in boiling water for a few seconds. Then immerse them for a minute in cold water and peel them. Cut them into fillets, eliminating the seeds and water.

LA MUDDICA ATTURRATA - Toast the breadcrumbs in a pan with a drizzle of extra virgin olive oil until golden.

THE SAUCE - Chop the parsley, clean the garlic and crush them. Brown the garlic and chilli pepper in extra virgin olive oil in a pan, add the mussel water and the white wine. Wait for the alcoholic part to fade away. Then add the tomatoes and half the chopped parsley. Reduce the sauce to medium heat, add the mussels, mix and then turn off the heat.

FINISH - Boil the pasta and drain it al dente: I like to add two threads of saffron to color the pasta and give it an extra scent. Finish cooking the pasta in the mussel and tomato sauce, adding extra virgin olive oil until you have a creamy emulsion. Add the mussels and the rest of the parsley. If you like it, you can also add a little grated pecorino, that goes well with mussels. Bon appétit!