How delicious are sea sauces. The mussel sauce I make was taught to me by my mom. And it’s truly amazing. The mussels are partly chopped and partly left whole.
I love them and that’s precisely why I asked my mom to share all her secrets for making them. Today we will prepare the mussel sauce, which differs a bit from the classic shellfish sauces we know (mussels with shells on pasta, like ‘scoglio’), because the mussels are shelled and then added to the sauce, both chopped and whole. Try it, it’s really delicious and will blend even better with your pasta.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Slow fire
- Cuisine: Italian
Ingredients
Let’s see the ingredients we need, they are few and easily available.
- mussels (3.3 lbs)
- 2 cloves garlic
- 6 bunches parsley
- white wine (5.3 oz)
- water (5.3 oz)
- peeled tomatoes (8.8 oz, you can also use fresh cherry tomatoes)
- 1 teaspoon cornstarch (to dissolve in non-hot water)
- water (3.5 oz filtered mussel water)
- to taste extra virgin olive oil
- to taste chili pepper (optional)
Steps
Let’s see how to prepare the sauce.
Take the mussels, clean them and put them in a pot to cook with a little water. When they open, they are ready. Strain the water and collect it in a container. This liquid will be filtered because it will be added to the sauce.
Shell the mussels, then chop some and leave some whole.
Now put the garlic, oil, and chopped parsley in a pan and let them wither. Add the chopped and whole mussels, let them blend and deglaze with white wine. Once the wine has evaporated, we can also add the tomatoes, the filtered water, and the teaspoon of cornstarch dissolved in water. Let it cook until the sauce thickens. ATTENTION do not add salt to the sauce because the filtered mussel liquid is already very salty. Rather, taste towards the end of cooking and add if necessary.
All you have to do is cook the pasta you prefer and voilà, the dish is ready to be enjoyed.
If this recipe has tantalized your taste buds, keep following me. If you want, Bricciola’s adventures continue on my Instagram channel, at the link I’ll post below. I’m waiting for you.
