Pasta with mussels
in Sicilian:
Pasta chi’ cozzi
Pasta with mussels is typical of Messina. On the northern edge of the city, right at the tip of Sicily, there are two natural saltwater lagoons connected to the sea: Lago Grande in Ganzirri and Lago Piccolo in Torre Faro (Capo Peloro). Mussel farming has been practiced in these lagoons since ancient times, giving rise to traditional recipes.
In Bari, the same dish is prepared without tomatoes, or at most with a few halved tomatoes. The mussels are cooked with garlic, olive oil, and their own cooking liquid, and are typically simmered for no more than four minutes before being strained.
Pasta with mussels is rich in antioxidants and is a valuable source of high-quality protein, as well as vitamins B and C. Mussels also contain various minerals such as potassium, sodium, phosphorus, and zinc. In addition, they are known to have stimulating and digestion-supporting properties. Mussels are also considered an aphrodisiac food.
Pasta with mussels - eatlovesicily.com
- Prep Time5 min
- Cook Time20 min
- Total Time25 min
- Yield2 plates
- Serving Size2 servings
Ingredients
- 3 large tomatoes
- 200 g spaghetti (or penne as an alternative)
- 2 medium garlic cloves
- 1 handful of flat-leaf parsley
- Olive oil
- Salt and pepper
- 300 g mussels (fresh and shelled or thawed)
- Pecorino Siciliano
Products from our shop
Schritte
First, wash the parsley and roughly chop the leaves. Then wash the tomatoes and cut both the tomatoes and the garlic into quarters.
Heat some olive oil in a pan and add the garlic and parsley from the start to prepare the so-called “soffritto”, a base used in many dishes. This forms the aromatic foundation of the pasta with mussels.
Keep cooking over medium heat until the parsley begins to wilt. Let it cook for another two to three minutes, then add the tomatoes. Once the tomatoes have softened and are about halfway cooked, season with a little salt and pepper.
Finally, add the mussels to the pan. If using thawed mussels, you can also add the thawing liquid.
Stir everything together and let it simmer over medium heat for about five minutes. Then turn off the heat and leave the pan on the stove so the flavors can develop while you prepare the pasta.
Now cook the spaghetti in plenty of salted water until al dente, then drain them well in a colander. This step prepares the base for the pasta with mussels.
For the final step, add the spaghetti to the pan and toss to combine. Return to medium heat and mix the pasta with the mussels and soffritto for no more than one to two minutes. Then turn off the heat and remove the pan from the stove.
To finish, plate the pasta with mussels and sprinkle with Pecorino Siciliano (or alternatively Pecorino Romano or Sardo). Buon appetito!
Tip: Enjoy this dish with a glass of Sicilian white wine. Excellent choices include a Donnafugata, a Principe di Corleone Bianco, or a wine from our shop.
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