Pasta with Mussels
Sometimes, it does not take many ingredients to form a delicious dish, and in a way it seems like there are many cases where the simplest ingredients and flavors can create some of the most amazing dishes.
Today, I’m going to share a dish that is both easy and delicious, pasta with mussels and tomatoes that all come together in harmony for a wonderful weeknight dinner.
How to Prepare Mussels
If you’re unfamiliar with cooking shellfish or seafood but looking to give it a go at home, then I think mussels, and shrimp for that matter, are one of the best entry points possible. They’re cheap, they taste great, they cook in minutes, and once cooked you’re left with a wonderful flavorful broth that you can dunk bread into or slurp up with some pasta. These bivalves might seem tricky to work with, but it’s actually quite simple.
An important thing to remember is that, up until the point you cook them, mussels are alive and need to stay alive in order for them to be safe to eat later.
For each person you’ll want to start with about 1/2 pound of mussels, but throw a few extras in there to account for any that might be dead.
Start by rinsing your mussels under cold water, then use a scrubber (NOT THE SAME SCRUBBER YOU USE FOR YOUR DISHES!) to scrub away any residual residue. Also, pay attention for any hairy ends that some mussels tend to have, you’ll want to pull those out as they can be gritty.
As you do this, check to make sure that all of the mussels are closed tight and that none of their shells are cracked, this lets you know that they are alive. If any of them are open, then give them a few little taps on your countertop, and if they close on their own, then they’re still safe, but if they’re still open, then discard.
With all of that said, let’s get on to the recipe!
Serves 4
Salt
4 1/2 pounds of fresh mussels, scrubbed and cleaned as described above
6 tablespoons of olive oil
3 garlic cloves, cut in half
1/2-1 dried red chili, depending on how spicy you want it
1 pound of canned crushed tomatoes
1 pound of small pasta like orecchiette
2 tablespoons of chopped parsley
Bring a large pot of salted water to a boil. In a medium saucepan, heat up 2 tablespoons of oil, then add the preparred mussels and clamp a lid on top.
Let that cook on it’s own for about 3 minutes, or until the mussels have opened and have released their liquid. Discard any mussels that haven’t opened, then dump the mussels and their liquid into a bowl. When cool enough to handle, pluck each mussel out of their shell, saving 8 of them for a more appealing presentation, and leave them in their liquid while you prepare the sauce.
(You can also shuck your mussels cold like you’d shuck an oyster, but I find this method to be easier.)
Heat the remaining 4 tablespoons of oil in a saucepan along with the garlic and chili. Cook this over low heat for about 5 minutes, or until the garlic is soft but not browned, then add the tomatoes and a pinch of salt. Fill the cans your tomatoes were in with water, swirl them around, then add that to the pan. Bring that to a simmer, then let it cook for about 20 minutes, or until the sauce has thickened.
When your sauce is close to being done, cook the pasta in the boiling water for about 8-10 minutes, or until al dente.
Drain the pasta, then add that to the pan along with the mussels and their liquid. Cook for another minute, or until the mussels have warmed through, finish with parsley, then serve.
This dish not only captures the natural beauty and flavor of the mussels, but does so in a way that it also enhances the flavor of the sauce and the pasta for a dish that you do not have to be a professional chef to make.
