Spaghetti with Catalan-style mussels

Spaghetti with Catalan-style mussels is a dish that combines the flavor of the sea with the Mediterranean essence of Catalonia, but let’s see how we can add an Italian touch to this specialty.

Ingredients

• 400g of spaghetti
• 1 kg of mussels
• 3 ripe tomatoes
• 1 fresh chili pepper (optional)
• 2 cloves of garlic
• 1 handful of chopped parsley
• 50ml of dry white wine
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Clean the mussels thoroughly by removing the external residue and beards, rinsing them several times in cold water.
2. In a large pan, sauté finely chopped garlic (and the chili pepper if you like some spice) in extra virgin olive oil. Be careful not to burn the garlic.
3. Add the mussels, cover, and let them open over high heat, shaking the pan occasionally. Deglaze with the white wine and let the alcohol evaporate.
4. Meanwhile, immerse the tomatoes in boiling water for a few minutes, then peel them, remove the seeds, and cut them into cubes.
5. Once the mussels have opened, remove any that are empty or remained closed. You can choose to leave them all in the shell for a more rustic presentation or shell most, leaving some in the shell to decorate the dish.
6. Add the diced tomatoes to the mussels, salt, pepper, and cook for a few minutes.
7. Cook the spaghetti in plenty of salted water following the package instructions for al dente.
8. Drain the pasta and add it to the mussel and tomato sauce, mixing well to flavor.
9. Sprinkle with chopped parsley before serving.

Tip: Be careful not to overdo it with the salt, as the mussels will release their natural brackish flavor.

Curiosity

This dish recalls the flavors of Catalan seafood cuisine, but the use of parsley and the attention to the perfect cooking point of the spaghetti are Italian touches that enhance its flavor. The combination of tomatoes and mussels is typical of Southern Italy, especially the Neapolitan culinary tradition.