Italian dishes have long passed from the status of exotic food into familiar, tasty and healthy food. Pasta with mussels is especially good, because the combination of low-calorie sea mollusks with any kind of dough products makes a hearty, nutritious and very tasty breakfast, lunch or dinner. The main thing is to organize the process correctly, to take into account the rules for preparing your favorite food.

Preparation of products and utensils

To obtain a quality dish and its proper presentation to the table, it is not only necessary to correctly select and process the products, but also to present the dishes accordingly.

Mussels

The main rule that must be observed when buying shellfish is that they should smell exclusively of the sea and nothing else! If the mussels are on the wings, this “house” should be tightly closed. And to check the condition of his "tenant", just take one sink and actively shake it. There, inside, nothing should “hang out”. The product in the package should be checked for compliance with the expiration date. Before preparing the mussels, it is necessary to rinse thoroughly, then proceed, guided by the recommendations of the recipe.

Paste

 

How to choose an Italian brand is a question of the possibilities of our wallet. A good product is obtained exclusively from durum wheat. In Russia, such plants are grown only in two regions, and it is almost impossible to find domestic pasta of such quality on the shelves. So we are satisfied with the imported product, checking the age of manufacture and visual appeal. Suitable “feathers”, spaghetti, “snails” and other varieties of pasta.

Tableware

To get a delicious meal, you must have a voluminous thick-walled pan.But to serve all this pasta beauty is desirable in the dishes specially designed for such a ceremonial, which must certainly be in our house! And these are, first of all, deep portioned classic plates - black and white. On sale you can find a similar dish with an exquisite embossed font, framing its working surface.

In addition, the serving set includes bottles for vinegar and oil, special boards for slicing and serving, dessert plates for cheeses, others for direct use, and, of course, a spoon with a fork for the process of eating food. And this is only a small fraction of all the subtleties of Italian etiquette. Now we proceed directly to the preparation of dishes.

Pasta with mussels in a creamy sauce

To get such a dish, frozen mollusks are quite suitable, and as pasta - farfalle, spaghetti, "horns", and other products. Preparing pasta with mussels in a creamy sauce is very quick and easy.

Ingredients Composition:

  • sunflower / olive oil;
  • processed cheese - 4 pcs.;
  • peeled mussels (in a frozen state) - 400 g;
  • chicken yolks - 2 pcs.;
  • pasta (pasta) - 300 g;
  • cream (up to 35% fat content) - 400 ml;
  • hard cheese - 150 g;
  • starch (any kind) - 50 g;
  • salt, greens.

Cooking method:

  1. We heat slightly salted drinking water in a pan, after the boil begins, carefully lower the mussels, boil no longer than 5 minutes. A longer heat treatment will make the product tough ("rubber"), it will simply destroy its excellent taste.
  2. We place the cheese in a bowl, carefully knead with a fork, then add starch and yolks. Stir the mixture until smooth, then pour the cream. Season the mass with salt, actively connect all the components.
  3. We cover the refractory form with foil, place the boiled clams on it, pour cream sauce on top, sprinkle with cheese chips.
  4. Bake the dish in the oven (200 ° C) until golden brown.
  5. While preparing the mussels, boil the pasta in a little salt water. We carefully study the order and time of preparation on the manufacturer's packaging.

We spread the finished pasta on a beautiful dish, place the mussels in a creamy sauce on top.

Read also:shrimp in creamy garlic sauce

With garlic

No less interesting is the recipe for a similar dish with bright piquant notes. Mussels with pasta in a creamy garlic sauce will not leave anyone indifferent.

Grocery list:

  • vegetable oil - up to 40 ml;
  • spaghetti - 400 g;
  • fresh cream - 200 ml;
  • mussels - 600 g;
  • ripe tomatoes - 3 pcs.;
  • cloves of garlic - 4 pcs.;
  • cheese (preferably hard) - 50 g;
  • a mixture of peppers, fresh basil.

To purchase a paste made from really “hard” wheat, we look at the packaging with a special label with the designation “group A”.

Order of preparation:

  1. Defrost mussels, simmer in a pan for up to three minutes.
  2. Boil the paste, based on the following calculation: for every 100 g of product we use 1 liter of bottled water. According to the rules of traditional Italian cuisine, the degree of preparedness of pasta is determined by the concept of Al dente (al dente), which means "by tooth". Simply put, when cracking a piece of pasta a certain “click” (crunch) is felt.
  3. But back to our process. Scald the tomatoes with boiling water, remove the thin skin, chop the vegetables into cubes.
  4. We add chopped garlic and tomatoes to the already heated mollusks, season with a mixture of peppers and salt, pour cream, bring the composition to a boil.
  5. Add the paste thrown into a colander into the container, mix everything, simmer for up to 5 minutes. We complete the process by sprinkling the dish with cheese chips, decorating with basil leaves.

Serve deliciously delicious food with the addition of garlic to the table in a hot form.

Shrimp Cooking

This recipe is for single people. Already in their refrigerator there will always be a “strategic” supply of semi-finished products. Pasta with mussels and shrimp - unpretentious food, but very tasty!

Ingredients:

  • olive oil;
  • cherry tomatoes - 10 pcs.;
  • mussels and shrimps - 250 g each;
  • pasta - 200 g;
  • dry wine (preferably white) - 100 ml;
  • cloves of garlic - 4 pcs.;
  • spices, rosemary.

The sequence of actions:

  1. To prepare a Russian-made product (if the best product was not at hand), boil pasta (any form will do), reducing the cooking time indicated on the package by 2 minutes. Salt water a little, so that in no case rinse the boiled products. Just throw it in a colander!
  2. We get already cleared seafood, remove the tails from the shrimp, fry for up to three minutes, then add chopped greens. Pour a little tart wine, simmer another 2 minutes, constantly mixing the composition.
  3. We take the clams out of the fragrant sauce, put the paste in their place, after 3 minutes of heating we return the mussels with shrimps to the pan. Mix everything thoroughly.
  4. We put the food in a deep plate, decorate with halves of cherry, rosemary leaves.

The bachelor's dinner is ready. You can invite a girlfriend to such a feast!

Read also:shrimp paste - recipe

Tasty pasta with mussels in tomato sauce

We diversify the way the main ingredients are prepared by cooking them in tomato sauce.

The list of components:

  • olive oil;
  • cloves of garlic - 4 pcs.;
  • turnip onion - 2 pcs.;
  • red wine - 100 ml;
  • peeled mussels - 600 g;
  • cherry - 15 pcs.;
  • spaghetti - 400 g;
  • tomato juice, preferably natural, homemade - 1 cup;
  • brown sugar "Mistral" - to taste;
  • lemon juice - 40 ml.

Cooking order:

  1. Fry finely chopped onion in oil, adding a pinch of brown sugar if desired. When the pieces of vegetables are browned, we attach the previously thawed and washed mussels, halves of cherry, citrus fruit juice, salt and pepper. We fry the components of the sauce over high heat, actively stirring the composition.
  2. We put tomato juice, a little sugar and salt, sifted flour in a stewpan. Again we quickly interfere, heat to a thick state. Pour wine, simmer products for 5 minutes under the lid.
  3. Boil the paste, following the instructions on the packaging. We spread it on plates, on top we place slides of mussels in tomato sauce.

Enjoy a delicious moment!

Original black pasta recipe

A unique pasta dish made with cuttlefish ink is not a sight for the faint of heart!

Product Set:

  • cream (20%) - 600 ml;
  • chicken yolks - 6 pcs.;
  • Cherry - 200 g;
  • onions - 2 pcs.;
  • mussels in the wings - 800 g;
  • chives - up to 3 pcs.;
  • spaghetti with cuttlefish ink - 1 pack;
  • basil, spices.

Cooking sequence:

  1. Boil the clams in a small amount of drinking water until the shells open. This will happen literally in 4–5 minutes.
  2. We clean ½ tomatoes from the skin (scald with boiling water). We divide the second part of the cherry into halves so that they retain their shape during the heat treatment and create bright contrasting shades in the dish.
  3. Fry chopped onion in olive oil with chopped garlic, add tomatoes, continue the process for another 5 minutes.
  4. Cooking pasta in a familiar way. The main thing is not to digest the product!
  5. Add cream to vegetables, heat, but do not boil. We introduce yolks into the composition, pepper and salt the products, mix them actively.
  6. We add mussels to the sauce, simmer another 2 minutes, then put the pasta. We finish cooking after 3 minutes of the pan being on a low heat.

Quickly, while the aromatic sauce has not yet thickened, serve the dish to the table. Do not forget to decorate the dish with basil leaves.

With smoked mussels

This recipe is intended for gourmets who prefer to taste Italian pasta without fail with smoked mussel meat.

Necessary components:

  • olive oil - by preference;
  • balsamic vinegar - to taste;
  • paste - 400 g;
  • smoked mussels - 1 can;
  • Parmesan cheese - 150 g;
  • chili sauce - 20 g;
  • lemon juice;
  • olives, capers - up to 6 pcs.

Cooking Technology:

  1. Boil quality pasta to the state of al dente.
  2. We remove the smoked mussels from the jar (we do not use the liquid), put them in a deep beautiful dish. Add chili sauce, chopped olives and capers.
  3. We season the products with chopped dill, pour over lemon juice, balsamic vinegar (grape).
  4. We put in the prepared composition boiled pasta, diced cheese. Mix everything well.

The presented dish is distinguished by its stunning aroma and taste of smoked delicacy. This must definitely be tried!

It is simply impossible to describe in words what pasta with mussels is. Even our "great and mighty" is not able to convey all the superiority of such a delicious meal. Yes, and why? We cook and enjoy!

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