Want a creamy and tasty first course? Pasta Mussels and Potatoes is perfect as a dish for Sunday family dinners, holidays, or Fridays during Lent.
A simple, tasty, and creamy dish thanks to the starch released by the potatoes during cooking, with a little bit of tomato sauce to add that extra touch of color, you’ll see it will be perfect.
To clean and store mussels you can refer to my article, so you can prepare them even the day before.
If you have already tried pasta and potatoes and spaghetti with mussels you must try Pasta Mussels and Potatoes and if you don’t like tomato sauce you can choose not to add it, the final result will still be delicious.
Let’s go right below the photo to find out how to prepare Pasta Potatoes and Mussels but first look below at the other delicious recipes I propose 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 40 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pasta Mussels and Potatoes
- 2.2 lbs mussels
- 10.5 oz pasta (short type of your choice)
- 1 lbs potatoes
- 1 shallot
- 1.8 oz tomato sauce
- to taste extra virgin olive oil
- 1 bunch parsley
- 1 clove garlic
- 2 pinches salt
- to taste black pepper
Steps
Wash and clean the mussels by removing the beard with a firm pull, then scrub them with a scouring pad to clean the shells.
Heat 1 tablespoon of oil in a wide high-sided pan and let the garlic clove and a few sprigs of parsley infuse.
Add the mussels to the pan, cover with the lid and let them open, it will take 5 or 6 minutes, then remove the mussels and keep them in a bowl.
Filter the cooking liquid and set aside.
Peel the potatoes, wash them and cut them into small pieces, chop the shallot and sauté it with a little oil in the same pan where you opened the mussels.
Add the potatoes and stir to let them absorb the flavors, then cover with the filtered mussel water and cook until they are tender and very soft.
Meanwhile, shell half of the opened mussels, leaving the others on half shell for decoration of the dishes.
Add the tomato sauce to the cooked potatoes, salt and stir, letting it flavor for a few minutes.
It’s time to add the pasta, cover it with hot water and cook for the time indicated on the package, adding more hot water if needed.
A few minutes before the end of cooking, raise the heat, add the mussels and let the Pasta Potatoes and Mussels dry by sprinkling with parsley and a pinch of ground black pepper before serving.
Conservation, Tips and Variations for Pasta Mussels and Potatoes
Mussels, once opened, can be stored in the refrigerator for 2 days, the finished dish should be eaten immediately.
To open the mussels you can add half a glass of white wine.
If you prefer, you can choose not to add tomato sauce.
For pasta potatoes and mussels any short pasta shape will work great.
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