Spaghetti with mussels, Alla siciliana

Pasta 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 mussels au gratin, while pasta with mussels is an excellent and economical alternative to pasta with clams. If you love delicious variants, you can try too bucatini cacio e pepe with mussels, really tasty and easy to prepare. I like that this paste has a very 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.

SPAGHETTI WITH MUSSELS, SICILIAN (ricetta veloce)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 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

PROCEEDINGS

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 to 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 the vegetation water and cut into strips.

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 colander 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, in order to retain moisture, and set aside.

FRY in a pan the garlic and pepper in olive oil, Add water the mussels and the white wine and let it evaporate. 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 a little’ grated pecorino, that goes well with mussels. Bon appétit!

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10 comments

Giovanni 20 September 2018 at 20:33

Hi Ada, because wine? Thank you and greetings…

Reply
Ada Parisi 21 September 2018 at 11:59

Hi John. I always put a drop of wine to give to the plate a hint of acidity and decrease the oiliness of unavoidable with shellfish sauces. My mother, For example,, him not. You can do as you like, but if you decide to put a little’ (making it blend well), you'll see that you will notice the difference. A warm greeting, ADA

Reply
Giovanni 21 September 2018 at 13:18

See?…From modest performer recipes I have done well to seek guidance to the Artist (I also like to understand). I will follow your advice and I will use the wine. That sounds great. greetings and thanks Renewal! Hello!

Reply
Ada Parisi 25 September 2018 at 11:00

Thank You John, “artist” is a little’ Too much! Let's say you find love in the dishes, even in the simplest, a contrast: hot-cold, crispy-creamy, sweet and sour. Let me know when you've had it! ADA

Reply
Marina 9 September 2017 at 20:42

A big thank you to those who share, details and teaches these wonders of Sicilian cuisine. Pasta with mussels was very good, as were all the other recipes I had felt previously, So really congratulations for your work, and thanks !
Marina Maclean (from Piedmont)

Reply
Ada Parisi 11 September 2017 at 11:59

Marina really thank you very much for your words. I always say that the blog takes me away that little’ by the time I leave work, but when I read these comments my effort is amply rewarded. A dear greeting and say hello to the magnificent Piedmont. ADA

Reply
Alexander 23 August 2017 at 22:05

Hi ada
This Cook CERTAINLY!!
How wonderful !
Thanks
Alexander

Reply
Ada Parisi 29 August 2017 at 16:13

Thanks Alessandro! And let me know!

Reply
LEA 23 August 2017 at 16:29

OTTIMOO
YUMMY CHEAPLY

Reply
Ada Parisi 23 August 2017 at 17:55

Hi Leah! Exact, good and cheap! Sometimes it takes!!!!ADA

Reply

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