Mafaldotte® N°159

with Mussels & Potatoes

Vai al video della ricetta!



250 g Rummo Mafaldotte® N°159
500 g mussels
4 cherry tomatoes
2 medium potatoes, boiled and peeled
100 g pecorino, grated
2 cloves garlic
Salt, to taste
100 ml extra virgin olive oil
Chili pepper, to taste
Parsley, to taste
Black pepper, to taste


In preparation, clean the mussels well—debearding, removing grit and debris under running water, and discarding any that are dead. Cut the potatoes into small cubes. Place the mussels in a pot over medium heat with half a cup of boiling water, cover and let them open. Remove 2/3 of the mussels from their shells and set aside. Do not throw away the cooking liquid. Set a large pot of water to boil for the pasta. In a low wide pan, sauté the garlic (lightly smashed, skin on) and a stem of parsley. Lower the flame and add the cherry tomatoes, sliced. Add half the cooking water from the mussels and the cubed potatoes. Cook for several minutes, tossing gently. Add the potatoes and the mussels removed from their shells and toss. Salt the boiling water and cook 250 g of the pasta for 3 minutes less than the recommended cooking time. Remove the garlic and parsley stems from the sauté pan. After 7 minutes, drain the pasta directly into the sauté pan with a ladle of reserved cooking liquid from the mussels, and the remaining mussels. Toss for 3 minutes to blend flavors, reduce sauce and finish cooking the pasta. Remove from heat. Add the grated pecorino, chopped parsley and pepper to taste. Toss, garnish with more chopped parsley and serve immediately.