Tag: mussels

Spaghetti with grilled mussels: an incredible summer dish – Italian cuisine reinvented by Gordon Ramsay

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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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Mussels and Saffron Gnocchi Recipe – Italian cuisine reinvented by Gordon Ramsay

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Step 1

Place the potatoes in a pot, covering them with cold water; cook them for 30-40 minutes from boiling.

Step 2

Drain them, peel them and mash them while still hot with a potato masher.

Step 3

Add the egg and a pinch of salt and finally the flour.

Step 4

Mix everything together and quickly work the ingredients with your hands until you obtain a soft but compact dough.

Step 5

Take a portion of the dough and cut it into 2 cm thick loaves, flouring the pastry board from time to time with semolina. In the meantime, keep the remaining dough covered with a cloth, to prevent it from drying out.

Step 6

Cut the loaves into pieces and arrange them on a tray on a lightly floured tea towel, well spaced apart from each other.

Step 7

Fry the garlic clove in a pan with a few chives and the chili pepper. After a couple of minutes add the mussels, cover and let them open on a high flame. As soon as they are open, turn off the heat. Finally, shell the mussels and filter the sauce with a strainer.

Step 8

Pour the filtered sauce into the pan on the stove and add the saffron, stirring so that it dissolves perfectly.

Step 9

Heat a drizzle of oil in a pan, add the breadcrumbs and brown them over a high heat, being careful not to burn them.

Step 10

Collect the toasted breadcrumbs in a blender with the Taggiasca olives, well drained and dried from the oil; blend until you obtain a powder.

Step 11

Cook the gnocchi in boiling salted water and drain them as soon as they come to the surface, then transfer them to the pan with the mussel sauce.

Step 12

Add the mussels, mix, adding a little of the gnocchi cooking water if necessary.

Step 13

Served sprinkling with a little chopped chives and olive breadcrumbs.

THE ALTERNATIVE
You can also try a version of the powder without breadcrumbs: drain and dry the Taggiasca olives and toast them in a preheated fan oven at 160 °C for 45 minutes or until they are dehydrated. Finally, remove them from the oven and crumble them delicately with your hands.

Recipe: Paolo Bussolino, Photo: Giacomo Bretzel, Styling: Beatrice Prada

Hasselblad H4D

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Mussels Taranto style – Recipe by – Italian cuisine reinvented by Gordon Ramsay

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First of all, clean the mussels of all encrustations (here is the guide on how to do it best).

Heat the garlic, oil and parsley in a saucepan, add the mussels.

Add the wine and, once it has evaporated, close with the lid and cook over high heat for 5 minutes or until the mussels have opened (remove any mussels remaining closed).

Drain the opened mussels and filter the cooking juices through a narrow mesh strainer.

Prepare a sauce with garlic, oil, chilli pepper and tomato puree, without salt, cooking it for about 15 minutes, then add the cooking juices of the mussels.

Leave to cook for another 30 minutes on low heat, then add salt if needed, add the mussels and leave to flavor for a few minutes.

At the end of cooking, season with pepper and parsley.

The Tarantina mussels are ready, all you have to do is serve them, with fresh or lightly toasted bread for the necessary dressing.

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