Spaghetti con le cozze. This is a recipe that I cook a lot, but have never got round to posting. I, like the Barese, love mussels. They are always cheap and are available all year. Here the size changes with the season, but you can make this dish with big or small mussels, it doesn’t matter. They say that the smaller ones have a better flavour. Some people open the mussels raw for this dish. To be honest the flavour is probably marginally better, but I am not very good at opening them so I never have time. If you are adept at opening mussels, feel free to remove the shells before adding them, but don’t forget to include any water that comes out. Some people also remove the shells after they have opened. Again, it depends on my mood, but I usually don’t.You can also use fresh or tinned tomatoes.
- 1kg Mussels weighed with the shells
- 1 clove of garlic
- 500g peeled tomatoes
- Olive oil
- A few sprigs of chopped parsley
- Chilli (optional to taste, can be fresh or dried)
- 320g Spaghetti
- Sauté the garlic for a few minutes so that it softens, but doesn’t brown.
- Add the chilli (if fresh, if you are using dry, add it after the tomatoes)
- Add the tomatoes and cook for a few minutes.
- Add the mussels and cook uncovered over a medium heat until they are all open
- Add the parsley and stir
- Mix with the cooked spaghetti and serve.