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Today we are talking to you about the spaghetti to the mussels grilled. We know you are already asking yourselves these questions: in spaghetti with mussels, tomato yes or no? Pepper or chili pepper? The truth is that they are always good, especially if, as we teach you today, the mussels are grilled. Yes, you heard right, we put the grilled mussels on the spaghetti. We did it to experiment, but also to get an innovative result starting from traditional ingredients. Here’s how to make spaghetti with grilled mussels.
How to grill mussels
Do not open the mussels and grill them on the hot grill. They are so delicate that they would crumble. When the charcoal is ready, Let’s place them on a tight mesh grid washed and still closed. Once they have opened, remove the empty part, place them on the shell and let them cook for about two minutes and remove them from the heat.
Cooking Mussels on the BarbecueEloi_Omella
How to serve grilled mussels
On the grill the mussels will have taken on a pleasant smell of smoke. They are perfect to enrich spaghetti with clams, pasta with lemon or a rich fish soup. If you want to be inspired by Belgian tradition instead, serve them with French fries and a squeeze of lemon.
How to clean mussels
Mussels may have encrusted shells full of mud. First of all, they should be left for a few minutes in a bowl filled with cold water. Then, with a brush or a steel wool, scrape the surface of the shells to remove all the encrustations. Then, firmly grab the byssus (the filament that sticks out of the shells and that keeps the mussels attached to the farming nets or rocks), pull it and remove it. Rinse the mussels and then place them in a large pan, so that they are all in a single layer and cover with a lid. Cook for a few minutesuntil all the shells have opened. Remove each mussel, place it in a container and filter the liquid which they will have released with a fine mesh strainer and which can be used to flavor sauces or broths. If you have to instead open them rawinsert a small knife into the hinge of the valves and pry. Pass the knife under the pulp and gently detach the muscle from the shell, being careful not to break it.
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