Pasta with mussels and crunchy breadcrumbs, a dish that tells the Mediterranean tradition with simplicity and elegance.
Pasta with mussels is a timeless classic of seafood cuisine. In this version, enriched with crispy breadcrumbs, it becomes a perfect balance between strong flavors and contrasting textures. The mussels, fresh and tasty, combine with a light garlic and parsley sauté, while the breadcrumbs, slowly toasted in a pan with extra virgin olive oil, add a rustic and irresistible note.
It is a main course that enhances simple ingredients, bringing to the table the authenticity of tradition and the full taste of the sea, with an extra touch that surprises the palate.
Ideal for those looking for an easy-to-prepare recipe that stands out for its refinement and character. To be served in every season, perhaps accompanied by a good dry white wine, to best enhance its aromas and harmony.
Discover the complete recipe on the blog and let yourself be inspired by the beauty of essential cooking.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Pasta with Mussels and Crunchy Breadcrumbs:
- 2.2 lbs mussels
- 2 cloves garlic
- 5 tbsps extra virgin olive oil
- to taste chili pepper
- 11 oz dry pasta (preferred shape)
- 1.4 oz breadcrumbs
- 1/4 cup dry white wine
- to taste fine salt
- to taste chopped parsley
Tools for Pasta with Mussels and Crunchy Breadcrumbs:
- 2 Saucepans
- 1 Frying pan
- 1 Spatula
Steps for Preparing and Cooking Pasta with Mussels and Crunchy Breadcrumbs:
First, clean the mussels well, removing those with broken and damaged shells.
Remove the beard with a firm pull and clean the shells well with a scouring pad or a knife.
Rinse the mussels thoroughly under running water.
In a saucepan, put 4 tablespoons of extra virgin olive oil, the garlic clove, the mussels, and the white wine, cover with a lid, and cook until they open.
Turn off the heat, strain the cooking liquid, and remove the shells from the mussels, leaving just a few for the final decoration.
In a small frying pan, put the remaining extra virgin olive oil, the breadcrumbs, and toast well by turning it with a spatula, once toasted, turn off the heat.
In a saucepan, bring the water to a boil, salt it, and cook the pasta al dente.
In a large frying pan, put the mussels, the cooking liquid, a garlic clove, and a piece of chili pepper, heat well, and add the drained pasta (set aside a few ladles of cooking water).
Flavor the pasta well, if necessary add a little more pasta cooking water, add half of the toasted breadcrumbs, some chopped parsley and mix well.
Serve on individual plates, adding more crunchy breadcrumbs and chopped parsley.
Tips:
As an alternative to fresh mussels, you can use frozen ones, add them still frozen in the saucepan with extra virgin olive oil, the garlic clove, and the white wine, cover with the lid, and when they open they are ready, then follow the recipe.
FAQ
Can I use frozen mussels instead of fresh ones?
Yes, it’s possible to use frozen mussels already shelled. However, for a more flavorful and authentic result, it is recommended to use fresh mussels, which release a rich and natural cooking liquid.
What type of pasta is recommended for this recipe?
Ideal shapes are spaghetti, linguine, or mezze maniche rigate. The important thing is to choose a pasta that holds the sauce well.
Which wine pairs best with it?
A dry and fresh white wine, such as a Vermentino, a Fiano di Avellino or a Pecorino, enhances the flavors of the sea without overpowering them.
