This is not gourmet cuisine, but homemade, the best for everyone: the pasta with mussels and raw cherry tomatoes is a delight
A quick and inexpensive starter for Christmas? There you have it, pasta with mussels and cherry tomatoes: with 5 euros spent you can put everyone at the table and lunch starts off well.
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A colorful and Mediterranean recipe, delicious but with one more detail: the seasoning is entirely raw, so almost nothing is salted.
Raw mussels and cherry tomatoes, our pasta is even richer
Mussels and cherry tomatoes, even raw, are the perfect condiment for a pasta dish, of all sizes and even wholemeal. Personally, I enrich them with pitted olives and capers, but it’s a recipe that lends itself to many variables. Try it and find yours.
Ingredients (for 4 people):
450 g of fusilli
1 kg of fresh mussels
400 g fresh cherry tomatoes
90 g pitted green olives
1 handful of salted capers
5 tablespoons of extra virgin olive oil
1 chili pepper
3 cloves of garlic
1 lemon
1 bunch of parsley
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Step by step preparation for Christmas
pasta mussels and cherry tomatoes
Cleaning the mussels is classic, however cooking changes and you must therefore be prepared. We open the package and wash them carefully under a stream of cold water to remove all impurities. We also throw away those that are already opened or damaged.
Using an oyster knife or the pointed tip of a small knife, we open the mussels one by one, also recovering their vegetation liquid. We filter this through a sieve and keep it aside.
When we’re done, let’s move on to the rest of the seasoning. In a large frying pan, which can also contain the pasta, brown the whole peeled garlic cloves in the oil with the chopped chili pepper and the parsley stems.
In the meantime, we also cook the fusilli in a saucepan with salted water and bring it to the boil. Last step: wash, dry and cut the cherry tomatoes into halves or quarters, depending on their size.
Drain the pasta 2 minutes before it reaches al dente directly into the pan with the sauce and remove the garlic cloves. Add a ladle of boiling water for the pasta and the filtered mussel water.
When the pasta is cooked, we also add all the raw mussels, the cherry tomatoes, the pitted olives and the desalinated capers under running water. Just 1 minute, to mix the flavors, and turn it off.
We complete the dishes with a drizzle of raw oil, a handful of chopped parsley and a grated lemon zest. Let’s put it on the table immediately, this first course must be eaten hot.
