MUST-TRY! Authentic Italian Mussels Pasta Recipe (Spaghetti alle Cozze)

This Mussel Pasta recipe combines tender mussels, garlic, capers, and linguine in a silky white wine sauce. The mussels release their briny juices as they steam, creating a light broth, full of depth that soaks into every strand of pasta. With just a handful of fresh ingredients, this dish is simple to prepare, full of Mediterranean flavor, and perfect for both weeknight cooking and special occasions.

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#mussels #pasta #vincenzosplate

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INGREDIENTS:

METHOD:
1) Place a large frying pan on medium heat and add 1 Tbsp of EVOO and one garlic clove.
2) Once it starts to heat up, add sprinkle of chopped parsley and toss in the mussels. Pour in the wine, cover with a lid, and simmer for about 5 minutes on medium-high heat or until all the shells open.
3) After cooking, remove the mussels from their shells and set them aside on a plate. Discard the shells or keep some for decoration. Strain the mussel liquid by placing a sieve lined with kitchen paper over a large bowl. Pour the liquid through to filter out any grit. This golden broth will be used for the sauce so set it aside.
4) Bring a large pot of water to a boil then add 1 Tbsp of sea salt and allow it to dissolve before cooking the linguine for 2 minutes less than the package instructions (for example, if it says 12 minutes, cook for 10). Stir occasionally using a wooden spoon to prevent sticking.
5) In the same pan you used in step one, heat 3 Tbsp of EVOO over medium heat. Lightly crush the second garlic clove and sauté for 20–30 seconds or until it turns lightly golden. Add a dash of parsley, then stir in the tomato paste.
6) Pour in a splash of the mussel broth to loosen the tomato paste, stirring it until smooth then add the remaining broth and season with salt and pepper to taste.
7) Transfer the al dente linguine straight into the pan using tongs and toss well to coat in the sauce for 30 seconds. Add the mussels back in, along with a handful of chopped parsley, the capers, and a drizzle of EVOO. Continue tossing for about 2 minutes until the pasta is silky and coated in the sauce.

HOW TO SERVE:
To plate, twirl the pasta onto a flat dish for an elegant restaurant-style look. Then spoon extra mussels from the pan over the top, scatter a few capers all over and finish with a drizzle of your gorgeous mussel pasta sauce. The final touch is a sprinkle of fresh parsley, because it is the perfect herb to pair with seafood dishes.

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Mussel Pasta
0:38 Ingredients of Mussel Pasta
1:07 How to Cook the Mussels
4:28 How to Cook the Pasta
5:09 Preparing the Mussel Pasta Sauce
6:52 Combining Pasta, Sauce, and Mussels
9:03 How to Serve Mussel Pasta
10:02 Time to Eat the Mussel Pasta, E ora si Mangia

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This is a pasta for muscles lovers. And this pasta will build you muscles. There is something special about muscles. They bring summer all year around into your kitchen. Let’s bring coastal flavors into your plate. my life. Maybe the most beautiful food creation I’ve ever done in my life. I’m so surprised how good it is. Ingredients for two people. 1 kilo of fresh muscles. These are beautiful muscles from the east coast of Australia. They are fantastic. 300 g of linguini pasta. about 3 tablespoons of tomato paste, half standard glass of white wine, two garlic cloves, some chopped parsley, optional, but for me it’s important, the capers, one or two tablespoons, up to you, extra virgin olive oil, salt and pepper. Let’s start cooking the sauce. I recommend to get a large fry pan with a lid. So, let’s put this on a medium heat. Great. What we’re going to put down, we put just one tablespoon of extra virgin olive oil. One garlic clove, just like that. Okay, we just want to leave give flavors to the pan. A little bit of parsley, not too much. And now we put the muscles in with the water from the muscles. Let’s put it up now on a medium high heat. Going to cook these muscles fast. Okay, I’m going to put a half a glass of wine in it. And now we put the lid on and let it cook for about five minutes. We want all the muscles to completely open. The reason why we put the lid on is we want to keep the flavors inside, but we also want the steam to help the muscles to open. Okay, so lid medium high heat for about 5 minutes. So not meant to open the lid, but look, I just want to show you. See how they’re opening up? See how they’re opening up there? That’s what you want. But the steam not only is opening up, it’s also uh keeping the beautiful meat inside the shells nice and moist. So, let’s put the lid back on. All right, guys. It’s been about 5 minutes. Here we go. All our muscles are open. Just stir them around. We got a beautiful sauce there as well, full of flavors. If you guys love chili, you can put chili, of course, but you can always do that the last second before you serve the pasta. What we need to do now, for me, it’s very important, is to scoop out the meat inside the shell and throw out the shell. Me, when I eat pasta with muscles, I don’t want shells. Maybe you can have some shells for decoration. Yes, you can keep some. But I want to eat the meat. Also, when you do this step, you get to clean the muscles a little bit more. And make sure you don’t have unwanted ingredients in your muscles. I see I call this juice. See this juice from the muscles? This is liquid gold, guys. Liquid gold. You can keep some shells just for the final decoration. Up to you. For me, it’s not important. What we do now, we get a bowl, a strainer, colander, and you just put kitchen paper inside. Okay. Now, the first thing you want to do is to make sure we get rid of all the liquid from these muscles. It’s because this liquid is not very clean. Get the muscles back. Now, we want to pour the liquid into here. and you will see how much we’re going to collect. Unwanted ingredients that you don’t want to eat. Just take your time to do this. Don’t rush it. All the unwanted ingredients guys are here. And this is a very very important step now as beautiful liquid gold here is clean. It’s ready to be used. We’re almost done. So what I recommend, start cooking the linguina. The linguina I’m using today need 12 minutes to cook al dente. But what I’m going to do, I cooked them for 10 minutes. So 2 minutes less. Cook the linguina 2 minutes less. The the packets tells you. Reason why is because we’re going to finish cooking the linguina in the saucepan with the sauce. Here we have a large pot of boiling water and 1 tbsp of sea salt. Now we’re going to boil the pasta for 10 minutes. 2 minutes less than the cooking instruction on the packet. Just quickly push down. Give a little stir. Let’s start making the sauce. On a medium heat, we put a nice fry pan on. About 3 tablespoons of extra virgin olive oil. Now we crush the garlic. And one garlic clove is more than enough. But if you love two, go for two. What can I say? The garlic should be cooked for about 20 maximum 30 seconds until it becomes golden. We don’t want to burn the garlic. [Music] Some parsley. And now we add the tomato paste. All right. And now is the time. Add the liquid gold in the in the sauce little bit at a time. Now, let’s melt this tomato paste. That’s what the liquid gold is going to do. And let’s put the rest of the liquid. Perfect. And now we just wait. Now, this is going to reduce a little bit. While the spaghetti cooking, while the spaghetti boiling, this liquid is going to reduce a little, which is great. In the meantime, let’s put some salt, as much as you like. You can put some pepper in there if you want. Let it cook on a medium heat while the pasta is boiling. The liquid gold is now red liquid. It’s perfect. See, we have enough here for the pasta to make love with. Perfect. It’s been 10 minutes and the linguina can now go in the in the pan. Now cooking the pasta for the last 2 minutes in the sauce. It’s pure magic. All right guys, now let’s mix the pasta. What we’re doing right now, it’s pure magic. The linguina making love with the sauce. So basically the linguina getting all the beautiful flavors, the muscles flavors. I’ve added the tomato paste because it adds colors and makes the dish a little bit richer in flavors. Just a little touch. We got an extra minute and a half. And then we can add the rest of the ingredients. What I like to do now is to toss. Can you see how the pasta is absorbing the liquid? See, the pasta is thirsty. All right. There’s no need for pasta water as you can see because we already have the liquid. So we don’t need any pasta water. What we need now is to add the muscles, capers and parsley. So what I like to do now, we add the muscles and we we add the capers and a handful of chopped parsley. Now quickly stir. 30 more seconds and the pasta is ready to be served. Let’s put some extra virgin olive oil. Switch off the pan. Can you see the liquid has been absorbed by the pasta? See that? The liquid has been absorbed. We don’t have much liquid in there. Look from the liquid we had before. These are all we got left, which is full of flavors. Extremely extremely full of flavors. Let’s do a little toss. Yeah. Beautiful. You want to add pecorino cheese to this, up to you. This is the time to do if you want to do it. And then toss again. But come and have a look after doing some tossing. More water has been absorbed by the pasta. Can you see the magic of tossing? How important the tossing is for the pasta. All we got left to do now is to serve. Let’s get a nice portion of linguina. Here we go. Ooh, look at that. So silky. You can see silky. I can feel it. Silky it is. Let’s put the muscles on top. I think cers play such an important role in this dish. And if you don’t have it, you’re kind of missing out. If you don’t like cers, there’s nothing I can do. Don’t use them. And now we put the sauce on top. This liquid is worth a few million dollars, guys. Ah, a final touch is some pas over the pasta and then we’re done. [Music] Time for taste tasting. Let’s see how delicious this pasta is. All right, let’s boil this beautiful linguina. Oh my god, the explosion of flavors that I have in my mouth. Wow, the liquid gold really adds an incredible amount of flavors to this dish. The capers play an important role. I think the tomato paste plays a very important role. Wow. Pasta cooked in the liquid gold for two minutes. Extremely extremely important. Wow. To be honest, I’m not a big fan of muscles. Is not my favorite thing to eat. But this dish, guys, is one of the favorite thing I’ve ever eaten in my life. The explosion of flavors I have in my mouth are undescribable. I cannot describe what’s happening in my mouth right now. Seriously, my life just changed right now. I didn’t know I was going to love this dish so much that I’m going to put this dish in my top three favorite dish on the planet. This is amazing. Maybe the most beautiful food creation I’ve ever done in my life. I’m so surprised how good it is. What have I been doing until now? Wow. Wow. Wow. Guys, make it now. Go to the fish shop right now. Buy muscles. Do it now, please. And get extra muscles into your life. Thank you so much for watching this uh episode. I will see you in the next Vincenzo plate video recipe. A lifechanging experience.