Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, spaghetti with mussels and fresh tomatoes. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Spaghetti with mussels and fresh tomatoes is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Spaghetti with mussels and fresh tomatoes is something that I have loved my whole life.
I prefer a long pasta shape for this type of sauce, like spaghetti, bucatini, stringozzi. The only exception is this spaghetti dish, topped with fresh clams and mussels—even in landlocked Umbria, it's usually possible to find both bivalves at the market. In this particular recipe, I used cherry tomatoes to add flavor, but if fresh, ripe tomatoes are unavailable or out of season, you can. All Reviews for Spaghetti Sauce with Fresh Tomatoes.
To begin with this particular recipe, we must prepare a few components. You can cook spaghetti with mussels and fresh tomatoes using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Spaghetti with mussels and fresh tomatoes:
- Get 500 g spaghetti
- Prepare About 250 g of fresh mussels
- Prepare Handful chopped cherry tomatoes
- Make ready Olive oil
- Take Fresh parsley
- Make ready Clove garlic
- Get Glug of wine
- Take to taste Salt
Only drain spaghetti, do not rinse. Thick tomato sauces overwhelm mussels, which is why I use fresh instead of tinned tomatoes or passata. Cherry tomatoes taste sweet all year round and I like to have chunks of tomato flesh instead of a purée. Wash the mussels and remove any beards (the bits that hang from them like seaweed) using a small knife.
Instructions to make Spaghetti with mussels and fresh tomatoes:
- Clean mussels well, remove beard etc. Cook pasta according to instructions in salted water. Fry garlic gently in oil for 2 mins
- Add mussels. Cover and cook on medium heat for 2 mins
- Add wine and let it evaporate
- Add chopped tomatoes, stir and cook uncovered for 2-3 mins. Remove garlic
- Drain pasta al dente, add to sauce, add chopped parsley. Mix well for 1 min
- Serve and enjoy :)
Cherry tomatoes taste sweet all year round and I like to have chunks of tomato flesh instead of a purée. Wash the mussels and remove any beards (the bits that hang from them like seaweed) using a small knife. Then in a hot, dry pan, add the mussels, place a lid on and steam. Drain the spaghetti well, add the sauce and the mussels, toss together, then divide between two bowls and serve immediately. You may be able to find more information about this.
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