Mussel ragout: classic recipe and variations

Mussel ragout: classic recipe and variations

Mussels ragout: how to make white or red mussel sauce. Ingredients, procedure and tips to make the recipe simple and perfect.

It's true, you can buy at the supermarketfrozen and shelled mussels, but why settle for a product of dubious origin when you could buy homegrown mussels, fresh and with an unmistakable flavor? Italy is a peninsula, surrounded by the sea, look for a trusted fisherman in your city or buy farmed mussels that come from safe waters. Only in this way can you guarantee yourself a dish of excellence!

Thefresh mussels, at first, they can make a real difference. In the kitchen, you can be as good as you want, but if you don't start with quality ingredients, all talent and effort will be wasted. If you are from Northern Italy and live far from the sea, fear not, there are alsomussels from Little, very good are the mussels from Scardovariwhich can boast the DOP. After this necessary premise on the integrity and importance of the raw material, let's move on tomussel ragout recipe, seen in red key (mussel sauce with tomato) and in a classical key (white mussel ragout).

Before continuing with themussel sauce recipe, I suggest you read the guide: how to clean mussels.

Red mussel ragout

Thetomatogives a lot of density tomussel sauce without overly distorting the natural flavor of the mussel. This is why amussel ragout with tomato sauceit can be the perfect sauce for a spaghetti meal! Here are the ingredients for 4 people:

  • 360 gr of long pasta (spaghetti, linguine, bigoli ...)
  • 1 kg of mussels
  • 500 ml of tomato paste
  • 1 clove of garlic
  • 1 onion
  • 1 bunch of parsley
  • extra virgin olive oil
  • salt and pepper

Variant:mussel sauce and fresh tomatoes
If you don't like thesauce of tomato, you can replace the tomato paste with 500 g of fresh tomatoes to be cut in half and fry immediately with the onions. If you want to make everything tastier, choose Corbara tomatoes or Piennolo del Vesuvio tomatoes, noteworthy Campania excellences! Sweet and perfect to combine with seafood or fish sauces.

How to make the red mussel sauce

  1. Finely chop the onion and sauté it over low heat with a drizzle of oil.
    If you choose the mussel sauce with fresh tomatoes, at this point add the tomatoes cut in half.
  2. After cleaning the mussels, open them in a large covered pan, adding 3 - 4 parsley stalks and a little pepper.
  3. When the mussels have just opened, peel them and set them aside. Filter the liquid and collect it.
  4. Pour the tomato sauce into the sauté and use a garlic press to make the garlic sauce excluding the fibrous part.
  5. Cook and simmer the tomato sauce for about twenty minutes (Always over low heat).
  6. Add the mussels to the sauce and cook them for a few minutes.
  7. Aside, put the water for the pasta and, when it boils, cook the pasta, stopping cooking a couple of minutes beforehand.
  8. Finish cooking the pasta inragout of mussels, mix well.
  9. Serve with chopped fresh parsley!

Please note: if you do not have a garlic press, finely chop the garlic and add it to the pan where you are cooking the mussels, together with the parsley stalks (therefore in point 2). In this way the mussels will take on the flavor of garlic but you will risk finding even the most unpleasant fibrous part of the garlic in the dish.

The garlic press is a very useful tool in the kitchen, in practice you need it to flavor any dish of fish but also of meat! I advise you to buy it, it's not even very expensive: on “this Amazon page” you can buy it with 9.90 euros and free shipping. Also on Amazon or in large supermarkets, you will also find cheaper ones, however, consider buying a model with a removable filter so as to be more comfortable during washing.

White mussel ragout

Thewhite mussel ragoutcan be prepared with therecipeseen above, simply omitting the tomato paste or, adding to themussel saucejust a couple of fresh cherry tomatoes to give a touch of color to the dish!

To further flavor thewhite ragout of mussels while opening the mussels in the pan (in step 2), in addition to the celery stalks you can add 1/3 of a glass of white wine. The sauce from the cooking of the mussels, once sieved, will be added to the fried onion. If you don't like onions, you can fry just a little garlic to flavor the oil, to be removed before adding the mussels.

Please note: after opening the mussels in the large pan, set the mussels aside some mussels with their shells, choose the fuller ones to use to garnish the dish!

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