Tubetto alle cozze / Tubetto style pasta and mussels

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‘The taste of Italy and specifically Puglia’ was part of our food culture whilst growing up back in Melbourne in the 60s and 70s; italians have significantly transformed and influenced the Australian food culture. In the 1960s we played outside and went to the beach with our families and filled our buckets with mussels from Port Melbourne beach.

tubetto alle cozze

Language Bites

Language linked to this dish: scrub & soak the mussels, open / steam the mussels, add salt & pepper, cut or grate the garlic, chop the parsley, add ingredients, boil water, cook and drain drain pasta, sauté the mussels, shake the mussels, mix ingredients, and enjoy the dish!

Recipe for 4 people

What do I need?

  • 2kg scrubbed and rinsed mussels. Buy mussels that have tightly closed shells and smell fresh
  • 5 or 6 medium-sized cherry tomatoes
  • 6 tablespoons olive oil
  • 3 grated garlic gloves
  • 2 cups dry white wine.
  • 4/5 tablespoons extra-virgin olive oil
  • Salt & pepper
  • 500gr Italian tubettini style pasta
  • Parsley

Six simple steps

  1. Scrub mussels thoroughly and soak them in cold water for 20 minutes.
  2. Steam – open mussels:
    1. pour 2 cups water and 1 cup white wine in a large pot or wok, add the mussels and white wine and allow to cook over medium – high heat . Add a dash of olive oil. Cover the pot. Reduce heat and shake occasionally until the mussels open. This will take about 5 minutes and remember to save (pour into a cup) the flavour – packed liquid for later. Keep 4 or 5 closed mussels for the saute’. Add some parsley during this stage if you like.
  3. Warm 3 tablespoons of olive oil over medium-high heat in the wok or pot, add the grated garlic cloves and sauté until the garlic is translucent, not brown! This procedure should take about a minute and then add the closed mussels you put aside in the first step, and sprinkle with white wine and pepper and allow to sauté for about 2/3 minutes.
  4. Add the freshly cut cherry tomatoes and some of the chopped parsley and continue to sauté for a few minutes; shake with the lid on.
  5. Bring to boil a big pot of salted (roughly 2 teaspoons; taste along the way) water for the pasta. Add pasta when water is boiling, drain and add to sauté of mussels. As previously mentioned, it is important to follow instructions on packaging directions and keep in mind that pasta releases a lot of starch when cooking so it is wise to use a large pot of water. This recipe requires tubettino style pasta because it is better suited for this dish. Simply taste the pasta to see if it is cooked ‘al dente’ o ‘ben cotta’ depending on how you prefer it.
  6. Simply add all the remaining ingredients and serve. Use the flavour-packed liquid only if sauté gets dry.

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