SPAGHETTI WITH MUSSELS AND PEPPERS with olives, a simple and tasty main course perfect for both lunch and dinner, a quick recipe ideal for a light menu.
Delicious spaghetti with mussels and peppers, a decidedly light and summery dish for its colors, aromas, and flavor, ideal also for dinner if you are used to having a main course in the evening.
It is prepared in a short time, cleaning the mussels doesn’t take long, they don’t need to be purged but only scrubbed and remove the byssus then they are cooked, all quite quickly.
The spaghetti with mussels and peppers with olives is excellent if you are looking for a simple and good sea and mountain dish with seafood.
Follow me in the kitchen today there is spaghetti with mussels and peppers!
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 2
- Cuisine: Italian
Ingredients
- 1.1 lbs mussels
- 1 red bell pepper
- 4 tbsps canned cherry tomatoes
- 1 clove garlic
- parsley
- extra virgin olive oil
- 7 oz spaghetti
- 3 tbsps black olives
Preparation
Wash the mussels by scrubbing them together, there is no need to clean the shell because it will be discarded.
Pull the byssus, place them in a pot without water with the lid closed, and cook until they open, about 15 minutes.
If any mussels remain closed, discard them.
Lightly fry the garlic then remove it, add the cherry tomatoes with the olives and cook.
Wash the bell pepper, remove the top, cut it into small pieces or strips, and add it to the tomatoes.
In the meantime, put the water for the pasta.
Remove the mussel meat from the shell and set it aside, then filter the water with a strainer and add a tablespoon, at most two, to the sauce.
I recommend not salting either the pasta or the sauce because the mussel water is quite salty, however, check if it’s to your liking.
When the peppers are softened, you can add the mussels, let them cook and flavor for a few minutes.
Drain the pasta al dente, add it to the sauce, and serve with a sprinkle of pepper if you like and parsley.
Bon appétit
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Arte in Cucina recommends
Spaghetti with mussels and peppers with olives, a simple and tasty main course perfect for both lunch and dinner.
For the recipe, I used 100 g of spaghetti per person, of course adjust according to your habits, to increase the sauce add a few tablespoons of cherry tomatoes.
Fish dishes require more oil to be tasty, so be a little generous.
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