Orecchiette potatoes and mussels cooked in the microwave, for a quick pasta dish and without messing up many pans
Ingredients
- 1 kg mussels
- 350 g dried orecchiette
- 300 g new potatoes
- 2 cloves of garlic
- fennel
- salt
- dry white wine
- extra virgin olive oil
To prepare orecchiette, potatoes and mussels, clean the mussels and open them in a saucepan covered with a couple of spoons of oil, the cloves of garlic peeled and cut in half, a nice sprig of fennel, a couple of glasses of water and 1/2 glass of wine.
only the cooking liquid of the mussels and extend it with water, bringing it to 1 liter. Shell some of the mussels.
Wash well the potatoes and cut them into wedges, keeping the peel.
place orecchiette in a large bowl and grease them well with a drizzle of oil; also add the potato wedges and the mussel cooking water.
sealed the bowl with plastic wrap and make a hole with a knife.
Bake in the microwave at maximum power for 2⁄3 of the time indicated on the orecchiette packaging.
Adjust salt, drain and distribute the orecchiette with potatoes on the plates, complete with mussels and fennel sprigs and serve.
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