Spaghetti with mussels in a creamy garlic sauce. Pasta with mussels - recipe with photo

In Italy, the cost of fresh mussels (in shells) is on average from 1.50 € per 1 kilogram.

To cook pasta with mussels special skills culinary arts no need, because the dish is prepared very quickly and simply, and the ingredients can be found in any supermarket.

Ingredients for Mussel Pasta Sauce

spaghetti from durum varieties wheat 250 g
fresh mussels 600 g (frozen 200 - 300 g)
parsley finely chopped 2 tablespoons
garlic 1 - 2 cloves
olive oil 3 tablespoons
tomatoes in own juice(pomodori pelati) or fresh 3 pieces - we only need them to add sourness, a lot of tomato will kill the whole taste of seafood
ground black pepper
salt (but it may not be useful because sea mussels in the shells and so quite salty, with frozen salt is most likely needed)

Where to start and how to cook

to start, the shells must be thoroughly cleaned, for this they use a knife or a metal washcloth (new). All dirt and plaque must be very well scraped off the surface of the mussels, after which they must be washed in water several times (many times) until all dirt and sand is washed off. To be honest, I couldn’t even think how dirty they were until I tried to clean them myself, now it’s somehow scary to eat them outside the house, there is no certainty that they are well cleaned. We throw out all the damaged and opened “bivalves”, they are most likely damaged. when the mussels are well cleaned, put them in a deep frying pan, on the bottom of which we pour a tablespoon of parsley and a little black pepper, I also pour 100 grams of water, but many do not recommend pouring water, as some of the liquid will drain from the mussels. We put the pan on the fire and after the water boils we wait a couple of minutes until all the mussels open. after all the shells have opened, remove them from the fire, clean some of the shells, leave some for beautiful design dishes. We filter the remaining water through a cloth napkin in order to avoid getting sand into the dish. at this time, you can put a pot of salted water on the stove and cook spaghetti. after a clean frying pan put on medium fire, pour oil and fry finely chopped garlic and parsley on it, fry a little and add our mussels and some water that we filtered. Bring to a boil and add chopped tomatoes (if the tomatoes are fresh, then immediately fry the tomatoes with garlic and parsley until soft and only then add the mussels). Everything should be stewed for 2-3 minutes. If you see that the sauce is not quite liquid, you can add a little water in which the pasta was cooked (I like thin sauce, so I do it).

when the spaghetti is cooked, pour them into the pan to the sauce, mix well and put on a plate. Before serving ready-made pasta with mussels, you can sprinkle with olive oil to make it shine and look more appetizing. At the end, you can sprinkle everything with grated cheese.

An excellent option for lunch and dinner will also be spaghetti with mussels in tomato sauce, but personally I find that too much tomato sauce interrupts the smell and taste of seafood, but still this is a very common recipe that is also worth trying.

Italians for cooking pasta with mussels, as a rule, use long pasta spaghetti, fusili, bucatini and linguini.

How to store

If you purchased fresh mussels, then it is advisable to eat them during the day, as this perishable product and keep them in the refrigerator for no more than a day. It is not recommended to freeze the product together with the shells, they must first be boiled and removed from the shells, and only then frozen.

To better understand the cooking process photos and videos are attached to the recipe for pasta with mussels. Cleaning shells is a thankless task, therefore, peeled (frozen) mussels can be prepared in the same sequence, the taste will not change much, and the task will be greatly facilitated.

You can also try cooking pasta with mussels in cream sauce, the recipe of which is described in great detail in a short video:

Generally in Italian cuisine there are a huge number of similar dishes, and every housewife knows how to cook delicious mussels. There are a lot of experiments with the ingredients of this paste, for example, instead of black ground pepper you can add chili peppers instead of tomatoes - tomato sauce instead of garlic - onions. Many may be surprised, but they add to pasta with mussels breadcrumbs, zucchini, potatoes, eggplants, Bell pepper, beans and even asparagus.

Don't be afraid to experiment and maybe you will create your own unique recipe pasta with mussels. Enjoy your meal!

This simple but restaurant-style spectacular dish is just perfect for a good hearty dinner for two at any time of the year.

Surely many would like to cook something at home “like in a restaurant”. So, the Italians - the nicest people - did everything to make them simple meals It was possible to cook not only in a restaurant, but also at home.

Several important details. Take Italian pasta, do not save. I don’t know what domestic producers manage to do wrong, but Italians still have better spaghetti.

Take proven tomato paste, better than the one that you have already used, and the taste of which you trust. The composition should contain only tomatoes and no starch!

You can buy frozen mussels and boil them yourself. Just perfect if you live near the sea and can get fresh mussels, but canned mussels are fine too.

Use the same wine for the sauce that you will drink - directly from the same bottle.

If a wine vinegar there is not even an apple one, and there is only a table white smelly (diluted acetic acid), then it is better without vinegar at all or add a little lemon juice.

Capers can be replaced with olives, olive oil - with other vegetable oil. Even mussels can be replaced with, say, octopuses or shrimp.

Don't forget to chill the wine a little. Optimum temperature for red wines - about 15 degrees, for whites - about 10. Let better wine cooler a little more than unbearably warm.

What you need for pasta with mussels

200-250 g pasta
12-15 cherry tomatoes
150-200 g canned mussels In oil
100 g tomato paste
2 garlic cloves
2 tbsp. spoons of capers
2 tbsp. spoons of apple cider vinegar
1 teaspoon wine vinegar
3-4 st. tablespoons dry red wine
1 st. a spoonful of olive oil
1 st. teaspoon herbes de provence mixture

How to cook pasta with mussels

Put 1 liter of water to boil.

Pour olive oil into a saucepan, heat over medium heat, add chopped garlic, fry for 1 minute, add tomato paste, then wine, heat, add vinegar, bring to a boil and reduce heat.

Place spaghetti or linguine in boiling salted water and cook until al dente ( exact time cooking is usually indicated on the packaging). As a rule, it is 6-8 minutes.

Add the cherry halves, mussels, capers and Provencal herbs. Cook the sauce over low heat.

Drain the water from the pasta pot, leaving some water at the bottom. Add a slice to the pasta butter and a pinch of dried basil. Shake the pan and spoon the pasta into bowls. Top with a dollop of sauce and serve immediately.

Pasta with mussels goes well with dry white or rosé wine, but light table red wine is also suitable.

You are planning romantic dinner with a loved man? Or maybe you want to pamper your family gourmet dish? For this, it is not necessary to go to a restaurant. Pasta with mussels in a creamy sauce will plunge you into the atmosphere of quiet Italian streets and will certainly become your favorite dish.

Let's have an Italian dinner at home

We bring to your attention classic recipe pasta with mussels in a creamy sauce. This dish is easy to make and takes a little time. If you plan to submit it to festive table, you can add a little red caviar to the already prepared pasta.

Compound:

250 g mussels;
bulb;
1 carrot;
1 tsp sifted flour;
2 tbsp. fat cream;
vegetable oil;
salt.

Cooking:

Defrost the mussels first room temperature. Never use a microwave oven for this purpose.
Now thoroughly rinse the seafood with cold running water.
We clean the onion, wash it and chop it into cubes. Saute the onion in a deep frying pan until it turns golden in vegetable oil.
Peel the carrots and chop into cubes. We spread it to the onion, add salt and pass the vegetables until tender.
It's time to add flour to the vegetables.
Mix the contents of the pan well and put the mussels into it.
Now add cream and stir.
Cook the sauce on the middle level of the burner until it thickens. This will take approximately 10-15 minutes.
Boil spaghetti in the usual way in salted water.
Drizzle spaghetti with sauce and serve. If desired, you can add red caviar.

Exquisite dish with a creamy aftertaste

Pasta with seafood in a creamy sauce with the addition of garlic cloves will not leave anyone indifferent. Muscat and basil will add a unique flavor to the dish. You can take any pasta, but we opted for spaghetti.

Compound:

400 g pasta;
0.5 kg of seafood;
300 ml cream;
2-3 cloves of garlic;
2 pcs. shallots;
olive oil;
basil;
nutmeg;
salt;
pepper mixture.

Cooking:

Read also:

Pasta with seafood: recipes
Mussels in creamy garlic sauce with cheese

Easy italian recipe

On the hastily you can cook a simplified version of pasta with mussels. To do this, we need sour cream with an average percentage of fat content.

Compound:

500 g mussels;
2 onions;
250 ml sour cream;
salt;
a mixture of peppers;
vegetable oil;
pasta.

Cooking:

Versatile cream sauce with cheesy notes

And finally, we offer you a recipe for a universal creamy sauce with cheese, which is ideal for pasta with mussels. They can also be seasoned with other dishes - meat, fish, side dishes of cereals and rice. Such a sauce will bring exquisite flavor notes to even the simplest dish.

Compound:

200 g cream;
50 g butter;
100 g of hard cheese;
a mixture of peppers;
salt;
seasoning mix.

Cooking:

We will prepare all the necessary products.
Melt the butter in a deep frying pan.
We rub the cheese on a coarse grater.
We set the minimum level of the burner. Put the cheese in the pan and stir until it is completely melted.
Then pour in the cream, add salt and a mixture of peppers.
For flavor, add basil, chopped mint leaves, thyme and oregano to taste.
Stir the sauce thoroughly and cook it over low heat until it thickens. It will take five to seven minutes.
Our sauce is ready. Enjoy your meal!

We invite you to pamper your household with delicious and delicious dish- pasta with mussels in a delicate creamy sauce. Such gourmet food will decorate any table and create a festive atmosphere.

Recipe for pasta with mussels in a creamy sauce

Ingredients:

spaghetti or pasta - 305 g;
mussels - 455 g;
ripe tomato - 85 g;
fat cream - 255 ml;
dry greens - 25 g;
spices;
olive oil - 35 ml;
hard cheese - 155 g.

Cooking

Mussels are defrosted in advance, washed from mucus, put in a pan with heated olive oil and fry for several minutes. We rub the tomatoes on a grater and throw them to the mussels, seasoning with spices to taste. Add chopped herbs and simmer the contents for several minutes over low heat. Next, pour in the cream, bring to a boil and simmer for 5 minutes.

Pour into the saucepan cold water, boil it and carefully lower the spaghetti. Boil until cooked, and then discard them in a colander. Transfer the pasta to the cream sauce and stir. Sprinkle each serving with grated cheese and serve hot with a glass of dry red wine.

Pasta with mussels in a creamy garlic sauce

Ingredients:

frozen mussels - 355 g;
onion - 45 g;
pasta - 275 g;
low-fat cream - 165 ml;
- 35 ml;
spices;
garlic - 10 g.

Cooking

We clean the onion, finely chop it in half rings and brown it in olive oil until soft. Then we throw defrosted mussels to it and fry for several minutes. Then pour in the cream, squeeze the garlic through the press, season with spices to taste and simmer for 5 minutes.

Boil pasta in salted boiling water, according to the instructions, and then discard in a colander. Lay out hot pasta on plates and generously drizzle with creamy sauce with mussels.

Pasta with mussels and shrimps in a creamy sauce

Ingredients:

Cooking

Shrimps and mussels are processed and browned for several minutes in vegetable oil. Then we shift the seafood to a plate and add some salt. We clean the garlic, chop the plates and brown in oil. Then pour in the cream and throw in the spices. As soon as the mixture begins to thicken, spread the pre-cooked pasta and seafood. Mix everything and heat the pasta with mussel meat in a creamy sauce for about 1 minute.

Calories: Not specified
Time for preparing: Not specified

If you love spaghetti and have a positive attitude towards seafood, then you will definitely like it. today's recipe, I propose to cook pasta with mussels in a creamy garlic sauce. Mussels go well with cream, a little onion and garlic, the sauce is simply incomparable. Pasta with mussels in a creamy garlic sauce, prepared according to this recipe, can easily become festive dish, especially if you are tired and fed up with salads, hearty meat dishes, but a plate of pasta with a glass of wine, great option for hanging out with friends. If desired, you can add any other seafood to the mussels. Well, I propose to start cooking. I suggest you cook this one too.

- spaghetti - 150 gr.,
- mussels - 200 gr.,
- cream - 200 ml.,
- onion - ½ pc.,
- garlic - 3 cloves,
- butter - 50 gr.,
- olive oil - 1 tablespoon,
- parmesan - 40 gr.,
- salt, pepper - to taste.

Recipe with photo step by step:

Warm up in a frying pan vegetable oil add a piece of butter. Peel half of the onion and chop it into small-small cubes, transfer to the pan. Peel and rinse the garlic cloves, finely chop the garlic and shift along with the onion.

Fry the onion and garlic for half a minute.

Place frozen mussels in a pan.

Mix the mussels with onions and fry over low heat for 3-4 minutes.

Pour a portion of cream into the pan, cream can be of any percentage of fat content. Throw at once a good pinch of ground pepper and salt. Mix everything and simmer the mussels for ten minutes over low heat.

Spaghetti must be dipped in boiling salted water, boil according to package instructions. Spaghetti should turn out “to the teeth”.

Before serving spaghetti generously pour over the sauce, sprinkle with parmesan. I also want to draw your attention to the recipe of the most famous