My earliest memory of mussels was more than a decade back, when I went to the beach with my cousins and some of their friends. I’m not the biggest fan of the beach and this day didn’t turn out to be any different. However, at night, we had fresh fish and mussels for dinner. The mussels were so fresh that there was a bit of sand when you bit into it and to be honest, wasn’t a memorable experience. Fast forward to 2019, I am making mussels as part of my food adventures. These mussels are a bit different to what I had back in India, these were larger and not so fresh but delicious in this recipe. As I have said before, sometimes, the simplest ingredients make a delicious dish. Mussels are a great source of iron, proteins and vitamins as well which make it a complete winner in any recipe.
Mussels and tomato spaghetti
Spaghetti – 100-150gms
Peeled Mussels-1 cup
Red wine vinegar-1tsp
Red chili flakes-1tbsp
Grated Parmesan Cheese
1)In a saucepan, boil some water with some salt. Then once the water starts boiling, add the spaghetti in and cook for about 8 to 10 minutes on medium high or until done.
2)While the water boils, add some oil and butter on a pan. Then add red chili flakes and minced garlic. Cook for a couple of minutes. Add some red vine vinegar and pepper. Mix well.
3)Then add the mussels to the pan along with some chopped up tomatoes and cook for about 5 minutes at medium heat or until done.
4)Then add the spaghetti along with some of the pasta water for the saltiness and to make sure the pasta is not dry. Cook for another 5 minutes. Serve as shown with some fresh parsley and grated Parmesan cheese. Enjoy! 🙂