Pasta in mussel broth, a simple recipe with an intense sea aroma. A humble dish in its origins, yet rich in flavor and tradition. Few ingredients for a fabulous dish of typical southern cuisine. Probably not many will prepare this broth to season a nice plate of pasta, but I assure you it is exceptional, light, and tasty. To prepare this dish, I recommend fresh mussels. In Bari, I must have mentioned it many times in my recipes, we’re used to opening mussels raw, but if you can’t, you can easily let them open for a few minutes in a pan, or you might find them already shelled at the fish market. So, all that’s left is to try and taste!!!

Difficulty: Easy
Cost: Cheap
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

2.2 lbs mussels
2 cloves garlic
4 Piccadilly tomatoes
8.5 cups water
oil
pepper
parsley

Tools

Pan
Knife mussel opener

Steps

First, remove the beard from the mussels (if you don’t find them already shelled), then open them with the mussel opener knife, or if you can’t, let them open over heat for a few minutes. Set them aside with all their water.
In the pan, add a splash of oil, chopped tomatoes, garlic, parsley stems, and pepper, and let it sauté on low heat for 2 minutes.
Then add the water, cover, and let it cook for 30 minutes.
After time has passed, take the mussels, strain their water, and pour it inside. Let it cook for another 30 minutes.
At the end of the cooking, taste it and if needed, add salt.
Your fragrant mussel broth is ready!!
Now all you have to do is cook the pasta and season it with this wonderful broth and finish with a nice sprinkle of pepper. Enjoy your meal!!