Gnocchetti and mussels, an easy and quick recipe explained step by step, ideal for New Year’s Eve dinner but perfect anytime.
For this recipe, I used pre-cleaned mussels, but you can easily use shelled defrosted ones or fresh ones.
You can have them cleaned by your trusted seller if you’re not too skilled at it, or get a small knife and remove the beard by pulling it in the opposite direction. For cleaning the outer part of the mussels, always rely on a knife, scraping it gently.
Mussels, also known as bivalves, are mollusks with gills that absorb oxygen.
The shell is black on the outside and has a mother-of-pearl colored muscle inside with a smooth surface.
Below are some of my favorite recipes with mussels.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 28 oz potato gnocchetti (fresh)
- 18 oz mussels
- 2 tbsp extra virgin olive oil
- 2 cloves garlic
- 2 tsp coarse salt
- to taste chopped parsley
Tools
- 1 Knife
- 1 Pan
- 1 Pot
- 1 Bowl
- 1
Steps
To make the Gnocchetti with mussels, first, after cleaning the mussels, let them open in a large pan.
Once they are ready, strain the cooking liquid and keep it with the mussels.
In the pan, brown the garlic in the oil.
You can use the garlic cloves either with their skin on or peeled, or crushed with a garlic press.
Add the mussels and parsley and let them cook for 6-8 minutes on low heat.
In the meantime, cook the fresh gnocchetti for one minute.
Set aside a ladle of the pasta cooking water and drain them.
Remove a good portion of the shells.
Pour in the ladle of water and the gnocchi and cook for one last minute.
Serve the dish hot, accompanied by freshly chopped parsley.
