Pasta and Potatoes with Mussels

A rich and comforting seafood pasta where potatoes slowly break down into a creamy sauce, blending with the briny flavor of mussels. A beloved coastal dish that combines land and sea in a single pot.

Portata first course

Cucina napoletana

Keyword pasta and potatoes with mussels, pasta patate e cozze, seafood pasta, mussel pasta, creamy potato pasta, Southern Italian recipe

Preparazione 15

Cottura 35

Tempo totale 50

Calories 520kcal

Ingredienti

500 g mussel meat
320 g mixed pasta or mezzi tubetti
500 g potatoes
3 tbsp extra virgin olive oil
1 small onion finely chopped
200 g cherry tomatoes halved
Fresh parsley chopped
1.2 liters fish stock or hot water
Salt to taste
Black pepper to taste

Istruzioni

Peel the potatoes and cut them into small cubes.
Heat the olive oil in a large pot and sauté the onion until soft.
Add the cherry tomatoes and cook for 5 minutes.
Add the potatoes and stir for 2 minutes.
Pour in the hot stock and bring to a gentle simmer.
Cook for about 15 minutes, stirring occasionally, until the potatoes begin to soften and partially break apart.
Add the pasta and cook directly in the pot, stirring frequently.
Add more hot stock if necessary to maintain a creamy consistency.
Five minutes before the pasta is ready, add the mussel meat.
Continue cooking until the pasta is al dente and the potatoes have formed a velvety cream.
Adjust seasoning with salt and black pepper.
Stir in plenty of chopped parsley and serve immediately.

Note

If using fresh mussels in the shell, open them separately and replace part of the stock with the filtered mussel cooking liquid for a deeper seafood flavor. The ideal texture is creamy and slightly thick, never dry.