An incredible mix of flavors in that the sweet, delicate potatoes reduced almost to a creamy consistency provide a nice contrast to the savoriness of the mussels.
What a great dish!
Try it at a dinner with friends, or at a casual family lunch, you will win everyone over at the first taste!
- 1 cup of pasta (ditali it’s good)
- 1 lb. of mussels
- 3 medium potatoes
- parsley to taste
- 3 cherry tomatoes
- 1 clove of garlic
- salt to taste
- chili pepper to taste
- 4 tsp of extra virgin olive oil
- 1 tsp of white wine
Clean the mussels well.
In a large frying pan put 3-4 tablespoons of evo oil.
Put a clove of garlic, some chopped parsley, a little hot pepper, heat the oil, put the mussels, cover with the lid and cook for 3-4 minutes.
After 3-4 minutes, remove the lid, deglaze with white wine, leave on a high flame and let it evaporate.
Once all the mussels are open turn off the flame and remove the mussels from the shells, setting them aside on a plate.
Now take a strainer and strain the liquid from the mussels, transferring it directly into a large saucepan.
Turn on the flame under the saucepan and while the liquid comes to a boil peel the potatoes, cut them into small pieces, wash them under cold running water and put them to cook in the liquid from the mussels, adding a few small tomatoes cut small.
Add more water, possibly already hot, and cook for 20 minutes.
Stirring frequently the potatoes if cut already small will melt, otherwise mash them with a potato masher, then put in the pasta and cook.
One minute before the pasta is done cooking, turn off the flame, stir then add the parsley and mussels, stir, let it rest for 2 minutes, then stir again, plate and eat this delicious pasta with mussels and potatoes right away.
Italian Meat & Fish Recipes Italian Pasta Recipes
PASTA PATATE & COZZE ( POTATO & MUSSELS PASTA)Posted on October 30, 2022
Facebook Comments Box