The recipe in my mind was supposed to be made with paccheri, but there were none in the pantry, so here are the conchiglioni with mussels, potatoes, and tomatoes, very delicious!
We can therefore use this rich fish seasoning with fish, also paccheri or schiaffoni, half paccheri, or calamarata.
If we want, we can also add to this seasoning some olives, a minced sun-dried tomatoes in oil…
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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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I leave you with other recipes with fish such as:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE CONCHIGLIONI WITH MUSSELS POTATOES AND TOMATOES
- 320 g conchiglioni
- 2.2 lbs mussels
- 2 potatoes (medium)
- 8 cherry tomatoes
- 3 tbsp soffritto (frozen mix of carrots, celery, onion)
- 1 clove garlic
- 1/4 cup dry white wine
- as needed extra virgin olive oil
- as needed chopped parsley
- as needed salt
- as needed pepper
- as needed chili flakes
Tools RECIPE CONCHIGLIONI WITH MUSSELS POTATOES AND TOMATOES
- High-sided casseroles
- Colanders
- Brushes
- Knives
- Cutting boards
- Wok
FOR THE PREPARATION OF THE RECIPE CONCHIGLIONI WITH MUSSELS, POTATOES, AND TOMATOES
DELICIOUS RECIPE!
Even if you have the mussels cleaned by machine at the supermarket, once at home check and clean them well from any encrustations and remaining byssus on the shells: it’s crucial!
Having done this, I wash them under running water and place them in a high-sided casserole, and over high heat, I let them open, also pouring in the half cup of dry white wine.
After 5 minutes, I turn off the heat, discard the shells that have not opened, keep the mussels in a container, some with shell others without, and filter the liquid formed during cooking with a fine-mesh strainer.
Now I peel the potatoes and cut them into cubes about 0.6 inches thick.
In the wok, I pour some tablespoons of EVO oil and, as it sizzles, add the minced carrots, celery, and onion, letting it brown and adding a ladle of water if they color too much!
I then add the potatoes, browning them for about 2/3 minutes and drizzling them with the well-filtered mussel cooking liquid.
I let them cook for 6/7 minutes with the pot covered.
I throw in the pan the washed and quartered cherry tomatoes with the chili flakes.
I mix well, season with salt and pepper, continue cooking for another 5 minutes, and before turning off, add the mussels, both those without shells and those in shells.
At the same time, I cook the pasta for the time indicated on the package, drain it al dente, and pour it directly into the wok where I previously cooked the seasoning.
Now I toss the pasta with the seafood seasoning, also adding fresh chopped parsley, and we are ready to compose the plates for our guests.
Enjoy your meal with the conchiglioni with mussels, potatoes, and cherry tomatoes!
Annalisa
As a sea appetizer I suggest this recipe read →https://blog.giallozafferano.it/asilannablu/ricetta-antipasti-veloci-di-pesce/
Start browsing my blog and read the LIST OF ALL RECIPES !
SOURCE COOKING WELL MAGAZINE JULY issue page 54
