Introduction
Pasta with potato cream and mussels is a dish that elegantly combines the earthiness of potatoes with the delicate, briny flavor of mussels. This comforting pasta dish brings together simple ingredients to create something truly special—creamy, savory, and satisfying. Ideal for both casual dinners and special occasions, this recipe provides a unique twist on traditional pasta dishes, offering a perfect balance between the richness of the potato cream and the fresh taste of mussels.
Ingredients:
320 g of pasta (preferably spaghetti, linguine, or fettuccine)
500 g of fresh mussels, cleaned and debearded
2 large potatoes, peeled and diced
1 medium onion, finely chopped
2 cloves of garlic, minced
1 tablespoon of olive oil
100 ml of white wine
200 ml of vegetable or chicken broth
100 ml of heavy cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
A squeeze of lemon (optional, for extra flavor)
Instructions:
Prepare the Potato Cream
In a medium pot, boil the diced potatoes in salted water until soft, about 15-20 minutes. Once cooked, drain and set aside. In a separate pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant, about 3 minutes. Add the cooked potatoes to the pan with the onions and garlic, then pour in the broth. Stir well and simmer for about 5 minutes to let the flavors meld together. Use an immersion blender or transfer everything to a blender to purée until smooth and creamy. Stir in the heavy cream, and season with salt and pepper. Keep the potato cream warm on low heat.
Cook the Mussels
In a large pan, heat a tablespoon of olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds. Add the cleaned mussels to the pan and pour in the white wine. Cover with a lid and steam for about 5-7 minutes until the mussels open up. Discard any mussels that do not open. Remove the mussels from the pan and set them aside, keeping any liquid from the pan.
Cook the Pasta
While the mussels are cooking, bring a large pot of salted water to a boil and cook the pasta according to the package instructions, until al dente. Reserve a cup of pasta water before draining.
Assemble the Dish
Add the drained pasta directly to the pan with the potato cream. Toss to coat the pasta in the creamy sauce. If the sauce is too thick, add a little of the reserved pasta water to loosen it up to your desired consistency. Add the cooked mussels, along with any juices left from cooking them. Toss gently to combine.
Serve
Divide the pasta among serving plates and garnish with chopped fresh parsley. Optionally, squeeze a bit of lemon juice over the top to enhance the dish’s freshness and add a zesty touch.
Serving and Storage Tips:
Serving: This pasta with potato cream and mussels is best served immediately while it’s fresh and hot. Pair it with a crisp white wine like Pinot Grigio or Vermentino to complement the flavors of the dish.
Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. To reheat, add a splash of water or broth to loosen the sauce and gently warm it on the stove. Be mindful that the mussels might lose some texture after reheating.
Variations:
