“Potatoes and mussels” appetizer with Mussel

When extraordinary recipes of Italian tradition encounter BluRhapsody 3D pasta, the outcome is amazing, to say the least.

Thanks Italian region of Apulia for inspiring this dish, which is traditionally rice-based and has been reinterpreted with Mussel, pasta in the shape of a mussel shell.

Difficulty: Medium

Ingredients

Mussel BluRhapsody
Potatoes
Fresh shelled mussels
Onion
Garlic
Pecorino cheese
Parsley
Extra virgin olive oil
Salt
Pepper

Preparation

Potatoes and mussels

Clean your mussels well and let them open in a pan with a little oil, cook and shell them, filter the cooking water and keep it aside. Cut potatoes and onion into small cubes and brown them in a saucepan with a clove of garlic and a few tablespoons of oil. Once browned, cover with mussels cooking water. Cook potatoes until the liquid has been absorbed. Sprinkle with parsley and some grated pecorino cheese.

Pasta

Cook Mussel in boiling salted water for 2 minutes, stirring gently. Drain all cooking water from the shape using a skimmer.

Stuff Mussel pasta shells with potatoes, add a mussel onto each shape and decorate with a fried parsley leaf.

Our tip

A simple though amazing recipe: serve it as an appetizer with a glass of still dry white wine, it will be a huge success.

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