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Paccheri with Eggplant, Mussels, and Buffalo Mozzarella

17/11/2023

The recipe for Paccheri with Eggplant, Mussels, and Buffalo Mozzarella is a dish that masterfully combines the flavors of the sea and the land, resulting in a very interesting mix of tastes. Here is the recipe:

Ingredients

  • 350 g of paccheri
  • 500 g of fresh mussels
  • 2 medium eggplants
  • 200 g of buffalo mozzarella
  • 1 clove of garlic
  • 400 g of peeled tomatoes or fresh cherry tomatoes
  • Extra virgin olive oil as needed
  • A bunch of fresh parsley
  • Salt and pepper as needed

Preparation

  1. First of all, clean the mussels by removing impurities from the shells and the byssus (the filament that comes out of the mussel). Rinse them thoroughly under cold running water.

  2. In a large pan, sauté the garlic in a stream of extra virgin olive oil, then add the mussels cover with a lid and let them cook until they have opened. Once cooked, remove the mussels from the pan, shell them (except for a few to garnish) and filter their cooking liquid with a fine strainer.

  3. Wash the eggplants, cut them into cubes and place them in a colander with some coarse salt to lose their bitterness (about 30 minutes). Then rinse them and dry them by dabbing with paper towels.

  4. In a non-stick pan, heat the oil and cook the eggplants until golden. Once ready, set them aside on paper towels to remove excess oil.

  5. In the same pan, pour the crushed peeled tomatoes or cut cherry tomatoes, adjust with salt and pepper and cook for about ten minutes until the sauce has slightly thickened.

  6. Add the eggplants and shelled mussels to the tomato sauce, gently combining everything and cooking for a few more minutes. Also pour in some of the mussels’ cooking liquid to further flavor the sauce.

  7. Meanwhile, bring a pot of salted water to a boil and cook the paccheri until al dente.

  8. Drain the paccheri and pour them into the pan with the sauce, eggplants, and mussels, adding the diced buffalo mozzarella as well. Gently stir over the fire for a minute so the mozzarella begins to melt slightly.

  9. Plate the paccheri, adding a bit of chopped fresh parsley and garnish, if desired, with some of the shell-on mussels set aside.

  10. Serve immediately while the dish is still nice and hot.

A curiosity about paccheri: they are a very popular type of pasta in Southern Italy, especially in Campania where they are often served with seafood sauces or rich and flavorful ones like this. With their large diameter, they make a beautiful presentation on the plate and are perfect for holding the sauce.

Paccheri with Eggplant, Mussels, and Buffalo Mozzarella