Spaghetti and mussels in white wine
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Filed under Fish & seafood; My recipes; Noodle fest; Cooking for one, Italian Job, pasta, shellfish, white wine, wine
I meant to post this recipe a day after the pasta with prawns and asparagus but there was this terrible typhoon and where I live was among the areas that got the worst lashing. Power went out, we were waterless for a while. Power is still out actually. If you want to read more about all that, you can check out my other blog, House On A Hill.
Anyway, I won’t bore you with disaster stories here — let me just tell you about this dish.
Similar to the pasta and mussels with cheese sauce, except that instead of a white sauce, this one has a red sauce which makes it a close relative of chicken cacciatore.
Serves one.
Ingredients:
50 g. of spaghetti
12 fresh mussels, soaked, washed and debearded
2 tbsps. of olive oil
2 cloves of garlic, crushed and minced
1 onion, finely chopped
2 tomatoes, diced
1/2 c. of white wine
salt
pepper
Cook the spaghetti according to package directions. Drain, reserving some of the cooking water.
Heat the olive oil in a pan. Saute the garlic and onion and cook, stirring, until they start to soften. Pour in the white wine. Boil, uncovered, until most of the liquid has evaporated. Remember, reducing the liquid means heightening the flavors.
Add the tomatoes. Pour in the pasta water. Boil some more until reduced and the tomatoes start to turn mushy. Season with salt and pepper.
Add the mussels to the pan. Cook for a few minutes or just until they open (alternatively, you can pry the shells open after debearding then discarding the empty half shell).
Throw in the cooked pasta into the pot. Toss to coat. Serve at once.
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I’ve been reading your blog for a while and appreciate the recipes. However, I am shocked by your remark about the disaster in the Philippines. Disaster stories are not boring. They are sad, but definitely not boring. Thank God you and your family are safe…but other families out there have been badly affected and many are still struggling…and to say that it’s boring is very insensitive. I hope I just misunderstood the what you said you didn’t mean it that way.
A food blog is not the place to post a disaster story about the typhoon. Which is precisely why I provided the link to the other blog. People who come here do so for the recipes (don’t you?) and not to feel bored or depressed with anything not food related. You did not misunderstand me. You just decided to put your foot where your mouth is. You decided to criticize me before asking exactly what I meant. Which makes you more than insensitive. You’re a boring judgmental know-it-all.
I live in Antipolo, one of those hardest hit by the typhoon. So don’t you dare tell me about not being affected. I’m just not overacting.
Just say thank you that after all I’ve been through these past few days, I’m still here and giving you this FREE service.
My apologies for taking the comment out of context. It was not meant as an attack, but an expression of hurt on the remark about disaster stories being boring. But I guess all you’re trying to say is that you want to provide your readers with the lighter side of life (ie cooking) in this blog… not that the disaster stories are boring. Yes, I do come here for the recipes. It has been a habit of mine to check your blog from time to time as I do miss filipino cooking. Thank you for taking time and effort to share your knowledge and experiences with us. Take Care!
Hi Connie,
Am just wondering, what kind of white and red wine do you use in cooking, because normally, i just use Novelino? Do you think that is enough already? Am not an alcohol drinker so I don’t really know how to pair wine, even wine for cooking, with food
Any, actually, although I stay away from very dry wines.
Hello Ms. Connie,
What brand of WHITE WINE do you use? I have attempted to use wine in my cooking a few times with not to pleasant results.
Thanks!
For this pasta dish, I had a bottle of Carlo Rossi open so I used that.
Hi Connie, thanks for another great recipe. For those who are not quite adventurous when it comes to cooking with wine, this is often optional. One advise when it comes to cooking with wine. Never put anything you would not care to drink!!! Great tasting wine taste good and enhances flavor on whatever dish! I like wine from Australia.
I would love to try this. But the mussels in the grocery is already bad! I was broken hearted hahaha! Next time…Ms. Connie all I can say is youre very calm and youre not overreacting with the situation right now. Glad that you and your family is fine. God Bless!
I’m not really a wine drinker so i rarely use wine in cooking. (Does Shao Xing count?)
I only use it when making Osso Buco but have yet to try it with anything else. This dish looks delicious and seems simple enough to use wine again. Thanks!
Hi.
)
Love this dish. Kinda reminds me of Spagettini alla Pescatora dish from Cibo which I really love and miss. Tried a lot of seafood pasta here in the US (from cheapo fast food to expensive resto) but nothing comes close to the Cibo taste.
Ms Connie, would you be kind enough to post a version of the Cibo Pescatore recipe? Please please please
Thanks.
JG