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Tubettini with mussels




Semolina pasta

320 grams


1 kilo


2 wedges

Extra virgin olive oil

to taste

Tomato pulp

1 can


to taste


to taste


1 sprig

first courses from Italy - Puglia

Tubettini with mussels

Tubettini with mussels

with gluten with shellfish high in iron source of C vitamins high in potassium high in phosphorus

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tubettini with mussels

A first dish of sea of Apulian origin are Tubettini with mussels

Tubettini with mussels step 1

step 1

To prepare the Tubettini with mussels you must first start with mussels removing any impurities on the shell and the outer filament that you will find on the side of the mussel.

Tubettini with mussels step 2

step 2

Then put them in a pan with a lid and, at medium heat, let them open.

Tubettini with mussels step 3

step 3

Do not throw the water from the mussels, take it from the pot and filter it in a colander, where you will also put a cloth with tight cotton mesh, which will serve to retain all impurities. Put aside.

Tubettini with mussels step 4

step 4

In the meantime, remove the mussels from their shells.

Tubettini with mussels step 5

step 5

In a large pan fry the garlic cloves in the olive oil; leave to brown the garlic and add 1 pack of chopped tomato pulp, 300-400 ml of water and a part of the water of the mussels. Cook for about 10-15 minutes, then add the mussels.

Tubettini with mussels step 6

step 6

I advise you not to add salt and add the latter little by little, because, being the water of the mussels very salty, it could make the sauce too salty.

Tubettini with mussels step 7

step 7

When the tomato is ready, add more water (about 300-400 ml), bring to a boil and pour the pasta. When the pasta is cooked, add the minced parsley, a sprinkling of pepper (or hot pepper) and serve.

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