Spaghetti with Sicilian Mussel Sauce. Today, I’m taking you on an imaginary journey to my homeland, Sicily, more precisely to Messina and my village Ganzirri, where two brackish lakes are located and that’s where we cultivate seafood. These products have fed dozens of generations, and from a young age, we’ve enjoyed them.
In today’s recipe, I’ll show you how to cook them with sauce, although there are countless recipes to enjoy these sea marvels, even raw. You will find both the traditional recipe and the one with the Bimby.

Thought for you:

Difficulty: Very easy
Cost: Economical
Preparation time: 40 Minutes
Portions: 4
Cooking methods: Slow fire, Stovetop
Cuisine: Italian Regional
Region: Sicily
Seasonality: Autumn, Winter and Spring, Summer

469.68 Kcal

calories per serving

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Energy 469.68 (Kcal)
Carbohydrates 40.62 (g) of which sugars 1.91 (g)
Proteins 40.51 (g)
Fat 16.03 (g) of which saturated 3.60 (g)of which unsaturated 6.16 (g)
Fibers 3.04 (g)
Sodium 1,050.41 (mg)

Indicative values for a portion of 322 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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2.6 lbs mussels (cleaned)
1 bunch parsley
2 tbsp extra virgin olive oil
0.18 cups onion
1 clove garlic
1 chili peppers (optional)
0.21 cups dry white wine
1.27 cups tomato puree
10.5 oz spaghetti (no. 7)
to taste pepper

Tools

For traditional cooking

2 Pots
1 Pan
1 Colander
1 Cutting Board
1 Knife
Strainer
bimby
Bowl
Small Bowl

Preparation: Spaghetti with Sicilian Mussel Sauce

Traditional Cooking

After cleaning the mussels, place them in a pan with the wine and cover with a lid.
Cook them, stirring every now and then, until they open.
Then drain them, reserving the cooking liquid, and shell them.
Filter the liquid with a strainer and set it aside.
In a pan, place chopped onion and garlic.
Pour the oil and let it flavor for 2 or 3 minutes.
As soon as the onion is golden, add the tomato puree, chili pepper if you like, and 150 g of mussel cooking liquid.
Cover and cook gently for 20 minutes.
Meanwhile, cook the pasta.
Afterward, add the previously shelled mussels to the sauce, mix gently, and keep on the heat for only 2 minutes.
In the meantime, drain the pasta and toss the spaghetti in the same pan with the sauce.
Adjust with pepper, sprinkle with chopped parsley, and serve.
Here’s the Spaghetti with Sicilian Mussel Sauce, using traditional cooking.
Place parsley in the bowl and chop: 3 sec./speed 8. Transfer to a bowl and set aside.
Line the Varoma container with a double sheet of dampened and wrung-out parchment paper. Distribute the cleaned mussels inside and set aside.
Pour 500 g of water into the bowl, position the Varoma, and cook: 20 min./Varoma/speed 1. Remove the Varoma.
Remove the mussels from the opened shells and place them in a bowl.
Filter the cooking liquid with a fine-mesh strainer, transfer it to a bowl, and set aside.
Place 2 tbsp of extra virgin olive oil, onion, garlic clove, and chili pepper in the bowl, chop: 7 sec./speed 5. Gather on the bottom with the spatula.
Flavor: 3 min./248°F/speed 1.
Add the wine and evaporate: 2 min./212°F/speed 1 without measuring cup.
Add the tomato puree and cook: 10 min./212°F/speed 1.
Add the mussels with 150 g of cooking liquid, adjust with salt and pepper, place the basket instead of the measuring cup, and continue cooking: 5 min./212°F/reverse/speed spoon.
In the meantime, cook the spaghetti in a pot with plenty of lightly salted water following the time indicated on the package or until al dente.
Drain the spaghetti and pour them into a pan. Dress the pasta with the sauce, chopped parsley, and the mussels and clams set aside. Mix and serve immediately.
We have prepared Spaghetti with Sicilian Mussel Sauce using the Bimby