Pasta with Potatoes and Mussels

Pasta with potatoes and mussels is a dish that combines land and sea, typical of the southern regions of Italy, particularly Puglia and Campania. Here’s how to prepare it:

Ingredients

• 400 g of pasta (usually linguine or spaghetti)
• 1 kg of fresh mussels
• 2 medium potatoes
• 2 cloves of garlic
• Parsley to taste (as much as needed)
• 200 ml of tomato sauce or cherry tomatoes
• Extra virgin olive oil
• Salt
• Pepper (optional)

Preparation

1. Start by thoroughly cleaning the mussels under cold running water, removing the byssus (the fibers that stick out of the mussel) and scraping away any incrustations on the shell.
2. In a large pan, sauté the chopped garlic in extra virgin olive oil. When the garlic is golden, add the mussels and cover with a lid until they open (about 5-7 minutes).
3. Once the mussels have opened, remove the shell from half of them (this makes the dish easier to enjoy), and keep the other half in the shell for presentation.
4. In another pot, bring salted water to a boil and cook the potatoes, previously peeled and diced, for about 10-15 minutes or until they are tender but still firm.
5. In parallel, in a third pot, cook the pasta in plenty of salted water according to the packet instructions to achieve an al dente texture.
6. Add the potatoes and tomato to the mussels (with their filtered cooking liquid to avoid sand residues), allowing the sauce to flavor on medium-low heat for about 10 minutes.
7. Drain the al dente pasta and transfer it to the pan with the mussel and potato sauce, stirring for a few minutes so that it absorbs the flavors of the seasoning.
8. Off the heat, add freshly chopped parsley and, if liked, a sprinkle of pepper.
9. Plate and serve hot.

Curiosity

Pasta with potatoes and mussels is a shining example of how simple local ingredients can come together to create a dish rich in flavor and history, where the rusticity of potatoes pairs perfectly with the strong taste of mussels.

If you wish, you can add a small Italian variation by adding some torn basil leaves to give an extra touch of freshness to the dish.