If you’re looking for a delicious Italian dinner to whip up tonight, look no further than spaghetti with mussels! This dish is sure to please even the pickiest eaters and will take less time to prepare than you might think. The combination of the savory mussels and al dente spaghetti is just divine. With this easy-to-follow recipe, your meal will be on the table in no time at all!
Can You Eat Mussels with Pasta?
Spaghetti alle cozze in bianco, a shellfish and pasta dish without tomatoes, is one of the simplest and most cost-effective ways to enjoy seafood. Chances are you already have all of the ingredients at home; all that’s left is grabbing some fresh mussels on your way back. Once you’ve cooked the mussels, mix them with your favorite pasta and a handful of herbs for a light yet filling dinner. Alternatively, if you’re looking to be more creative, use mussel meat as a topping for puttanesca sauce or create a creamy seafood risotto. Mussels are an excellent addition to any type of pasta dish, so don’t be afraid to get creative.
Is it Better to Boil or Steam Mussels?
Both boiling and steaming are excellent methods for cooking mussels. Boiling is great for reaching a consistent temperature throughout the pot, making it ideal for large batches of mussels. Steaming, on the other hand, allows the heat to circulate evenly around each individual mussel, allowing them to cook more quickly and evenly. Whichever method you decide to use, make sure that you remove any mussels that don’t open fully after they have been cooked – this means they were bad or not fresh when you bought them!
Mussels With Pasta: Cook Separately or Together?
When it comes to cooking mussels with pasta, it really depends on the recipe. For dishes like spaghetti alle cozze in bianco (shellfish and pasta without tomatoes), it’s best to cook the two components separately. This will help ensure that both elements are cooked properly and retain a nice texture and flavor. However, for dishes such as seafood risotto or puttanesca sauce, you can cook the mussels and pasta together – just make sure to add the mussels at the end so they don’t become overcooked!
Spaghetti with mussels
- 1 Large Saucepan with Lid
- 1 Large Pot for Boiling the Spaghetti
- 1 Strainer or Colander
- 1 Kitchen Tongs or a Slotted Spoon for tossing the pasta and mussels
- 1 Sharp Knife Sharp
- 2 pound mussles
- 2 tbsp olive oi
- 4 gloves garlic, minced
- 1 thyme sprig
- ½ cup dry white wine
- 1 cup tomato sauce
- 1 tbsp fresh basil, chopped
- ⅛ tbsp salt and freshly ground black pepper
- ⅙ tsp dried chilli
- Heat the olive oil in a large saucepan over medium heat. Add the thyme, garlic, and parsley stalks and cook for 1-2 minutes until fragrant.
- Add the mussels to the pan and pour in the white wine. Cover the pan and cook for 3-4 minutes, until the mussels have opened. Remove the mussels from the pan and set aside.
- Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions.
- In the same pan used for the mussels, add the tomato sauce and a pinch of dried chilli. Cook for 3-4 minutes until heated through.
- Add the cooked spaghetti to the pan with the tomato sauce and toss to combine. Add the mussels and any remaining juices from the mussels back to the pan and toss to combine.
- Sprinkle with chopped basil and season with salt and black pepper to taste. Serve hot.
Can You Overcook Mussels?
When cooking mussels, take care not to overcook them as this can drastically reduce the flavour and texture.. Add some fresh crusty bread to soak up the tasty broth and you’ve got yourself a delicious meal! The best way to determine if the mussels are cooked is to check for an open shell. If it hasn’t opened after cooking, then the mussel is not done and should be discarded. To prevent overcooking, add the mussels near the end of the cooking process so that they don’t become too tough or rubbery. Enjoy your meal!