Pasta e Patate e Cozze
Pasta e Patate e Cozze
Ingredients
For the Mussels
- 2 pounds mussels, soaked for 30 minutes, cleaned, beards removed, dead mussels discarded
- 2 tablespoons olive oil, good quality
- 3 garlic cloves, unpeeled, gently smashed
- 3 basil stems
- 2 fennel stems
- 2 dried chili, small
- 1/2 teaspoon lemon zest
- 1/4 cup rosé wine
For the Pasta and Potatoes
- 2 tablespoons olive oil, good quality
- 1 fennel bulb, chopped finely
- 1 teaspoon salt, plus more, as needed
- 1 russet potato, large, chopped/diced
- 1/2 teaspoon lemon zest
- 1 cup ditalini pasta, dry
- 2 cups water, plus more, as needed
- 1/2 teaspoon black pepper, freshly ground, plus more, as needed
- 1/2 cup Parmesan cheese, grated
For Garnish
- 1 tablespoon olive oil, good quality, for drizzling
- 2 tablespoons fennel fronds, chopped, or fresh parsley
Instructions
- 1
Soak the mussels in cold water for 30 minutes. While soaking, clean the mussels by scrubbing them and removing any 'beards'. Discard any mussels that are open and do not close when tapped.
⏱️ 5 min
- 2
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the unpeeled, gently smashed garlic cloves, basil stems, fennel stems, dried chili, and 1/2 teaspoon of lemon zest. Sauté for 1 minute until fragrant.
⏱️ 2 min
- 3
Add the cleaned mussels to the pot and pour in the rosé wine. Cover the pot and cook on high heat for 3 minutes, or until the mussels open. Discard any mussels that do not open.
⏱️ 3 min
- 4
Carefully strain the mussel juices into a separate bowl and reserve. Remove the mussel meat from their shells and set aside.
⏱️ 5 min
- 5
In the same pot, add 2 more tablespoons of olive oil. Add the finely chopped fennel bulb and 1 teaspoon of salt. Cover the pot and cook over medium heat for 10 minutes, or until the fennel is soft.
⏱️ 10 min
- 6
Add the chopped Russet potato to the pot with the cooked fennel. Pour in the reserved, strained mussel liquid. Add another 1/2 teaspoon of lemon zest and a pinch of salt. Cover and cook until the potatoes are soft, about 8-9 minutes.
⏱️ 9 min
- 7
Once the potatoes are soft, mash them directly in the pot with a potato masher until mostly broken down and creamy.
⏱️ 3 min
- 8
Add the ditalini pasta to the pot. Add 2 cups of water, or just enough to cover the pasta. Bring to a simmer. Add more salt and 1/2 teaspoon of freshly ground black pepper, stirring well. Continue to cook, stirring occasionally, until the pasta is almost al dente.
⏱️ 10 min
- 9
Once the pasta is almost cooked, stir in the grated Parmesan cheese and a drizzle of good olive oil. Add the reserved mussel meat to the pasta and potato mixture. Stir everything together gently.
⏱️ 3 min
- 10
Cover the pot and let the dish sit for 2 minutes in the residual heat to allow the flavors to meld and the mussels to warm through.
⏱️ 2 min
- 11
Serve immediately. Drizzle each serving with more good quality olive oil and garnish with chopped fennel fronds or fresh parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pasta e Patate e Cozze
For the Mussels
- 2 pounds mussels, soaked for 30 minutes, cleaned, beards removed, dead mussels discarded
- 2 tablespoons olive oil, good quality
- 3 garlic cloves, unpeeled, gently smashed
- 3 basil stems
- 2 fennel stems
- 2 dried chili, small
- 1/2 teaspoon lemon zest
- 1/4 cup rosé wine
For the Pasta and Potatoes
- 2 tablespoons olive oil, good quality
- 1 fennel bulb, chopped finely
- 1 teaspoon salt, plus more, as needed
- 1 russet potato, large, chopped/diced
- 1/2 teaspoon lemon zest
- 1 cup ditalini pasta, dry
- 2 cups water, plus more, as needed
- 1/2 teaspoon black pepper, freshly ground, plus more, as needed
- 1/2 cup Parmesan cheese, grated
For Garnish
- 1 tablespoon olive oil, good quality, for drizzling
- 2 tablespoons fennel fronds, chopped, or fresh parsley
Instructions
- 1
Soak the mussels in cold water for 30 minutes. While soaking, clean the mussels by scrubbing them and removing any 'beards'. Discard any mussels that are open and do not close when tapped.
⏱️ 5 min - 2
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the unpeeled, gently smashed garlic cloves, basil stems, fennel stems, dried chili, and 1/2 teaspoon of lemon zest. Sauté for 1 minute until fragrant.
⏱️ 2 min - 3
Add the cleaned mussels to the pot and pour in the rosé wine. Cover the pot and cook on high heat for 3 minutes, or until the mussels open. Discard any mussels that do not open.
⏱️ 3 min - 4
Carefully strain the mussel juices into a separate bowl and reserve. Remove the mussel meat from their shells and set aside.
⏱️ 5 min - 5
In the same pot, add 2 more tablespoons of olive oil. Add the finely chopped fennel bulb and 1 teaspoon of salt. Cover the pot and cook over medium heat for 10 minutes, or until the fennel is soft.
⏱️ 10 min - 6
Add the chopped Russet potato to the pot with the cooked fennel. Pour in the reserved, strained mussel liquid. Add another 1/2 teaspoon of lemon zest and a pinch of salt. Cover and cook until the potatoes are soft, about 8-9 minutes.
⏱️ 9 min - 7
Once the potatoes are soft, mash them directly in the pot with a potato masher until mostly broken down and creamy.
⏱️ 3 min - 8
Add the ditalini pasta to the pot. Add 2 cups of water, or just enough to cover the pasta. Bring to a simmer. Add more salt and 1/2 teaspoon of freshly ground black pepper, stirring well. Continue to cook, stirring occasionally, until the pasta is almost al dente.
⏱️ 10 min - 9
Once the pasta is almost cooked, stir in the grated Parmesan cheese and a drizzle of good olive oil. Add the reserved mussel meat to the pasta and potato mixture. Stir everything together gently.
⏱️ 3 min - 10
Cover the pot and let the dish sit for 2 minutes in the residual heat to allow the flavors to meld and the mussels to warm through.
⏱️ 2 min - 11
Serve immediately. Drizzle each serving with more good quality olive oil and garnish with chopped fennel fronds or fresh parsley.
⏱️ 1 min