Garlic and chili mussels with homemade spaghetti

 

Mussels with a Mediterranean twist, in this recipe I’ve add a little bit of spicy salami which I think gives it that extra “kick”, that meaty and spicy flavour goes hand in hand with the mussels, and that soft and succulent texture from the homemade fresh spaghetti is just amazing. Together they create an amazing dish.

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For the Pasta :

– 750 g semolina

– 250 g flour

– 5 eggs

– 1 cup water

– 2 Tbs olive oil

– Pinch of salt

Method : Mix semolina, plain flour, & salt together • Whisk the eggs then add them to the semolina, then add the water and olive oil and mix until combined • Cut the dough into small pieces • Roll the dough with a rolling pin until thin enough to put through the pasta machine • Starts rolling on number 1 to 4 then fold the dough on itself and start again from number 1 to 7 • Roll the dough through the spaghetti attachment of the pasta machine and lay the pasta on a flat dry tray and sprinkle with semolina to avoid sticking • Cook in salted boiling water for 2 minutes, drain the water from the pot, refresh the pasta by rinsing in cold water and drain again • Drizzle a little olive oil over the pasta to avoid sticking.

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For the mussel sauce:

– 2 kg mussels

– 2 brown onions

– 4 clove garlic

– ½ bunch thyme

– 2 can crushed tomato

– 4 dried chili

– 50 g spicy salami

– 150 ml white wine

Method : With a small knife remove the “ beard” on the mussels and scratch any residue on the mussels and rinse them quickly under cold water• Heat up you pot on a high heat, pour the white wine and turn the heat down to medium then add your mussels and cover, cook until the mussels open up• Once opened pour the mussels and juice in a bowl, keep aside about 10 mussels in the shell for presentation later, take the rest out of the shell and keep the juice for the sauce• Heat up a pot, add a drizzle of olive oil. Add the diced onions, crushed garlic, thyme, diced salami and chopped dried chili and cook on medium heat for about 5 minutes• Add the shelled mussels and stir, strain the mussel juice using a fine strainer then add half into the pot. Add the crushed tomato and cook for about 8-10 minutes on a low heat• Add the remaining mussels on top and season to taste.

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