Spaghetti with mussels and cherry tomatoes

Name: Spaghetti with mussels and cherry tomatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Spaghetti 11.3 oz; Mussels 2.2 lbs; Cherry tomatoes 2 ½ cups; Parsley to taste; Garlic 2 cloves; Fresh chili pepper 1; White wine 2.1 oz; Black pepper to taste; Fine salt to taste; Extra virgin olive oil to taste

Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Serving: 4
Cost: Average

PRESENTATION

Spaghetti with mussels and cherry tomatoes is a classic quick and satisfying seafood dish. Very easy to make, it's the perfect main course when you want to bring Mediterranean flavors to the table. Fresh mussels offer their full sea aroma, while cherry tomatoes add a touch of sweetness and color that makes the dish irresistible.

In less than half an hour, the scent of the sea arrives at home: spaghetti with mussels and cherry tomatoes is the main course that transforms every meal into a little vacation, with all the freshness and simplicity of summer... even when it's raining outside.

Don't miss these other seafood main courses with mussels:

INGREDIENTS: Spaghetti 11.3 oz (320 g); Mussels 2.2 lbs (1 kg); Cherry tomatoes 2 ½ cups (400 g); Parsley to taste; Garlic 2 cloves; Fresh chili pepper 1; White wine 2.1 oz (60 g); Black pepper to taste; Fine salt to taste; Extra virgin olive oil to taste

Preparation

How to prepare Spaghetti with mussels and cherry tomatoes

To prepare spaghetti with mussels and cherry tomatoes, start by cleaning the mussels: remove surface impurities with a small knife 1 while the beard should be pulled off 2. Rinse and set aside for a moment, so you can cut the cherry tomatoes in half 3.

Then take care of the parsley, cut the stems and chop the leaves 4. In a large saucepan, heat the oil with the two peeled garlic cloves, the cut chili 5, and the parsley stems 6.

When the base is hot and fragrant, add the mussels 7, cover with the lid, and let them open over high heat 8; shake the pan occasionally until they are cooked and opened in 4-5 minutes 9.

Drain them and strain the cooking liquid, which you'll keep aside 10, then let them cool slightly before shelling them (keep some whole for garnish) 11. In the same saucepan where you opened the mussels, pour a little oil and when the base is hot again, toss the cherry tomatoes 12.

Sizzle them over high heat for 1 minute, then deglaze with the wine 13. When it has evaporated, add the chopped parsley 14 and the strained mussel liquid 15.

Lower the temperature to a minimum and let it simmer for about ten minutes 16, during which time you can cook the spaghetti in boiling salted water. When it's a couple of minutes away from ready, drain the spaghetti into the sauce 17 and continue cooking, adding liquid as needed 18.

With the heat off, add the mussels 19 and a drizzle of oil 20, mix and serve your spaghetti with mussels and cherry tomatoes hot 21.

Storage

It is recommended to consume spaghetti with mussels and cherry tomatoes immediately; the sauce can be prepared and stored for up to 1 day in the refrigerator.