Pasta with potatoes and mussels
- Energy Kcal 449.9
- Carbohydrates g 62.2
- of which sugars g 4.2
- Protein g 18.4
- Fats g 14.2
- of which saturated fat g 2.2
- Fiber g 105.9
- Cholesterol mg 3.9
- Sodium mg 625
- Difficulty: Average
- Prep time: 45 min
- Cook time: 40 min
- Serving: 4 persone
- Cost: Low
PRESENTATION
For the series of creamy first courses, here is a delicious suggestion: pasta with potatoes and mussels. Have you tried pasta and potatoes and tasted the spaghetti with mussels? Imagine what a winning combination to bring together the best of these two dishes: the creaminess of the potatoes that release starch during cooking and act as a binder, combined with the unmistakable taste and softness of the seafood. Tasty and fragrant, this first course will conquer everyone! A bit of tomato sauce will add an extra note of color, but you can also choose the white variant. All that's left is to prepare the pasta with potatoes and mussels and let yourself be captivated by its intense and typically Mediterranean flavor!
Discover also other super creamy dishes with potatoes or tasty with mussels such as:
- Neapolitan-style pasta and potatoes
- Pasta with potatoes and ham
- Pasta with potatoes and eggs
- Spaghetti with beans and mussels
- Pasta with mussels and breadcrumbs
- Spaghetti with mussels and cherry tomatoes
- Paccheri with potato cream and mussels
- INGREDIENTS
- Mussels 2.2 lbs (1 kg)
- Potatoes 0.9 lb (400 g)
- Ditaloni pasta 7.1 oz (200 g)
- Tomato purée 3 tbsp (40 g)
- Shallot 1
- Fresh chili pepper 1
- Garlic 1 clove
- Parsley 1 tuft
- Basil to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- Water to taste
How to prepare Pasta with potatoes and mussels
To prepare pasta with potatoes and mussels, keep a saucepan with water on the stove to keep it warm. Start by cleaning the mussels: wash them carefully under running water, then detach the byssus 1 with a firm pull and scrub if necessary with a knife to remove impurities from the shell. Chop the parsley 2. Also chop the peeled garlic, removing its core 3.
Chop the chili pepper 4, with or without seeds as you prefer. Sauté the garlic and chili pepper for a few moments in a large pan drizzled with oil to taste 5, stirring occasionally. After a few moments, add the mussels to the pan 6.
Add a ladleful of water and cover with a lid 7 8. After a few minutes, your mussels will have opened, at this point, turn off the heat. Season with chopped parsley 9. Put the lid back on and let it rest for a few minutes, perhaps while you continue with the rest of the preparation.
Then you can drain the mussels, filtering the cooking liquid 10 which you can heat in the same pot you cooked the mussels or in a small saucepan. Then you can shell them 11. Proceed to peel the potatoes 12.
Cut them into 1/2-inch cubes 13. Clean and chop the shallot 14, place it to sauté in a large non-stick pan drizzled with oil to taste 15. Stir occasionally to prevent it from burning.
After a few minutes, add the potatoes 16. Cover them with the mussel liquid 17, let them cook over medium heat until the potatoes are softened and cooked. When they are ready, add the tomato sauce 18, stir.
Now it's time to add the pasta 19 and add hot water to cover 20, then add more if necessary during cooking. Salt and pepper to taste, cook for the time indicated on the pasta package. Finally, add the basil leaves for fragrance 21.
Add the shelled mussels 22, stir 23 and serve your pasta with potatoes and mussels 24!