Pasta with Mussels
I’m posting this recipe article for two reasons. First, I had previously thought everyone knew how to do this. Since a few folks have expressed surprise recently when I mentioned making it, there is apparently room for one more mussels and pasta recipe in the blogosphere. Second, I’d always done it with longer strand-type pastas. While I still enjoy it that way, removing the mussel meat during the meal is enough work during the meal. Not that it’s tough mind you, and it’s all part of the pasta with mussels experience that most folks expect when they create this dish. But to add the whole long strands needing to be twisted around a fork element . . . nah. I was recently exposed to this dish served over farfalle, which is what turned me on to creating this same menu over smaller pasta shapes. What I loved about the farfalle pairing is that it still came across as a fairly elegant dish. This wouldn’t be the case with traditional elbow macaroni. I’m sure penne or ziti would work as well. Just pick something with a stylish shape.
What you need: 1-2 pounds fresh mussels (on sale at your local bulk store, off the dock, or from a local discount seafood distributor), 1 pound of your chosen pasta, 1 ½ cups of red wine / white wine / micro brew, ½ a head of crushed garlic, 4-5 tbsp olive oil, ½ – ¾ pound sliced fresh mushrooms, 1 28-ounce can of diced tomatoes, 1 tbsp tomato paste, 2 tbsp Italian seasoning (could substitute some fresh basil and parsley if you have it), 1 bay leaf, 1 large onion (diced), dash or two of fresh lemon juice, freshly ground peppercorns to taste.
What to do: Start pasta water boiling. While you are waiting for it to heat up, scrub mussel shells under water with a natural fiber brush and remove beards. Discard any broken mussels or ones that won’t close when tapped. It should be about time to dump the pasta into the water. It’ll take about eight minutes to finish. In the meantime, start mussels steaming in half of the alcohol and half of the onion. They’ll take about five – seven minutes total. (When they are all open, you’ll know their finished cooking.) In a separate pan, combine remaining ingredients except for lemon and perhaps some fresh basil, and bring to a simmer. Combine mussels (along with their liquid), pasta and sauce in one sauce pan, tossing gently to combine. Drizzle with lemon and garnish with fresh Italian basil leaves, if available.
This is an appropriate dish when you want to serve something elegant, but will be dining with people you have a fairly casual relationship with. Serve with a nice white wine. I personally like a Riesling with my seafood, but choose one that fits the taste buds of your crowd. To round out the meal, I recommend an oven-heated or fresh baked artisan bread with garlic butter and a mixed spring green salad with shaved Asiago and an aged balsamic vinaigrette. If you happen to have a waterfront location by which to serve your meal, fantastic. Otherwise, at least include some candlelight in the form of a dinner taper or two. Happy dining!
Photo Credit: Martin Kinsley
