Mussel & Arugula Pasta: A Burst of Umami!
Mussel & Arugula Pasta: A Burst of Umami!
Your Home for Delicious Pasta: Mussel & Arugula Pasta Made with Mussel Broth!
A crowd-pleasing pasta dish, especially loved by kids! This recipe skips the usual tomato or cream sauces, opting for a savory soy-based sauce. We’re adding fresh mussels and using the water they’re cooked in to create an incredibly rich and flavorful pasta that’s sure to be a hit. Get ready for an explosion of umami!
Ingredients- 1 handful of fresh mussels (approx. 200-300g)
- 1 serving of pasta (spaghetti or linguine recommended)
- Pinch of salt (for boiling pasta)
- 5 cloves garlic
- 1 Korean chili pepper (adjust to spice preference)
- 3 Tbsp extra virgin olive oil
- Pinch of ground black pepper
- 1/2 ladle of mussel cooking water (broth)
- A handful of fresh arugula (approx. 20g)
Cooking Instructions
Step 1
First, prepare the garlic by thinly slicing it into elegant ‘flay’ pieces. This will allow its fragrant aroma to infuse beautifully into the olive oil.
Step 2
Next, finely chop the Korean chili pepper. If you enjoy a spicier kick, leave the seeds in; otherwise, remove them for a milder flavor. This adds a delightful touch of heat and freshness.
Step 3
Thoroughly scrub the fresh mussels under cold running water, discarding any that are open or damaged. If you’re using pre-shelled or dried mussels, you can skip this step and simply prepare about half a ladle of pasta water. For shelled mussels, you might want to add a pinch of salt to the sauce later.
Step 4
Gently rinse the fresh arugula and pat it dry. Then, tear it into bite-sized pieces. Don’t chop it too finely; a rustic cut preserves its lovely texture and peppery notes.
Step 5
Bring a large pot of water to a rolling boil. Add about 1/2 tablespoon of coarse salt and cook the pasta according to package directions, subtracting 1 minute from the suggested cooking time (usually around 9 minutes for al dente). Reserve about 1 cup of the pasta cooking water before draining.
Step 6
Heat 3 tablespoons of extra virgin olive oil in a large pan over medium-low heat. Add the sliced garlic and chopped chili pepper and sauté gently until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
Step 7
Once the garlic is aromatic, add the drained pasta to the pan. Pour in about half a ladle of the reserved mussel cooking water. This broth is packed with the natural umami of the mussels, so it will add incredible depth of flavor without needing much extra seasoning. Toss the pasta and sauce together quickly to coat.
Step 8
Continue to sauté the pasta until it’s well coated with the sauce. Add the mussels and a pinch of black pepper. Cook just until the mussels have opened – this usually only takes a minute or two. Discard any mussels that remain closed.
Step 9
Transfer the delicious mussel pasta to your serving plates.
Step 10
Generously top the pasta with the fresh arugula. Arugula is best enjoyed raw, so simply arrange it on top to add a fresh, peppery finish.
Step 11
For an extra touch of flavor, serve alongside some homemade radish pickles, if you have them. They complement the pasta wonderfully!
Step 12
The pasta is perfectly seasoned thanks to the mussel broth, and the chili pepper provides a welcome zest that cuts through any richness. The fragrant arugula adds another layer of complexity, making this a truly harmonious dish. The secret to the ideal seasoning is all in that flavorful mussel water!
Step 13
Each bite is a delightful combination of plump, tender mussels and perfectly cooked pasta, infused with the essence of the sea. The quality of the mussels shines through, making this pasta dish a true celebration of fresh seafood.
