Italian recipes
Pasta with Sicilian style mussels
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20 min
Serves 2
Italian
Ingredients
- For steaming the mussels For steaming the mussels
- 2 lb fresh mussels (scrubbed and debearded) 905 g fresh mussels (scrubbed and debearded)
- 1/2 cup dry white wine 120 ml dry white wine
- 2 sprig fresh thyme (or 1 tsp dried thyme) 2 sprig fresh thyme (or 1 tsp dried thyme)
- 1 bay leaf 1 bay leaf
- 2 sprig parsley 2 sprig parsley
- Black pepper Black pepper
- For the sauce For the sauce
- 2 tbsp olive oil 30 ml olive oil
- 1 clove garlic (minced) 1 clove garlic (minced)
- 1 tbsp small capers (in brine) 15 ml small capers (in brine)
- 4 black olives, sliced or chopped 4 black olives, sliced or chopped
- 1/3 cup mussel broth (or even a bit more; from steaming the mussels) 80 ml mussel broth (or even a bit more; from steaming the mussels)
- 1 tbsp unsalted butter 15 ml unsalted butter
- 1/4 cup chopped parsley 60 ml chopped parsley
- 1/2 tsp red pepper flakes (or to taste) 2.5 ml red pepper flakes (or to taste)
- Spaghetti or linguini for 2 (about 1/2 lb) Spaghetti or linguini for 2 (about 1/2 lb)
- Grated Parmesan cheese Grated Parmesan cheese
Method
To prepare the mussels, if not already prepared, wash them in cold water, scrub them and pull the beard off. Rinse them again under cold water.
To steam the mussels
In a cooking pot add the mussels the white wine, the thyme and parsley, the bay leaf and freshly ground black pepper. Sit the cooking pot over high heat and when the wine comes to a boil, set the heat to low, cover and steam for 10 minutes.
After 10 minutes, turn the heat off, uncover and move the mussels into another bowl. Remove the mussel meat from the shells and discard the latter. You can leave a few mussels in the shell for decoration. Note: Discard any mussels that have not opened.
Pass the mussel and wine broth through a fine sift, into a bowl, and save it for later.
Start cooking the pasta in lots of boiling and salted water, al dente. While the pasta is cooking prepare the sauce.
To make the sauce
In a saucepan over medium to high heat add the olive oil and heat. Add the garlic, capers and olives and saute for 1 to 2 minutes. Take care not to burn the garlic. Add the mussel broth, the butter and the mussels and bring to a boil. Add the parsley and red pepper flakes and stir well.
When the pasta is ready, drain and serve in individual plates. Pour over the sauce, drizzle with some extra olive oil and serve with freshly grated Parmesan cheese.
This dish is great when served with freshly made garlic bread.
To steam the mussels
In a cooking pot add the mussels the white wine, the thyme and parsley, the bay leaf and freshly ground black pepper. Sit the cooking pot over high heat and when the wine comes to a boil, set the heat to low, cover and steam for 10 minutes.
After 10 minutes, turn the heat off, uncover and move the mussels into another bowl. Remove the mussel meat from the shells and discard the latter. You can leave a few mussels in the shell for decoration. Note: Discard any mussels that have not opened.
Pass the mussel and wine broth through a fine sift, into a bowl, and save it for later.
Start cooking the pasta in lots of boiling and salted water, al dente. While the pasta is cooking prepare the sauce.
To make the sauce
In a saucepan over medium to high heat add the olive oil and heat. Add the garlic, capers and olives and saute for 1 to 2 minutes. Take care not to burn the garlic. Add the mussel broth, the butter and the mussels and bring to a boil. Add the parsley and red pepper flakes and stir well.
When the pasta is ready, drain and serve in individual plates. Pour over the sauce, drizzle with some extra olive oil and serve with freshly grated Parmesan cheese.
This dish is great when served with freshly made garlic bread.
Cook's notes
This dish should not need any extra salt, because of the saltiness of the mussels, the
capers and the black olives. You can still taste it and adjust with extra salt to your
liking.
Comments (1)
Chef Bruce in VA
Sep 14, 2011
I have to say, this was outstanding!! I used Angel Hair Pasta, Calamata olives, fresh garlic, and we were ready to lick the plates!
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