Main ingredients 🥩
pastamusselsolive oilgarlicParmigiano-Reggiano cheeseparsley
Ttukdak Hyung's Mussel Pasta
A savory oil pasta with deep flavor, made by thriftily using the milky seafood broth and mussel meat from leftover mussel soup.
🙋 Recommended for
- ⭐ Those who want to transform leftover mussel soup into a unique, restaurant-style gourmet dish.
- ⭐ Those who want to enjoy an oil pasta rich in intense clam juice flavor without using clam stock.
Ingredients needed 🛒1 servings
- 1 serving pasta
- 1 cup mussel meat from leftover mussel soup
- 1-2 ladles mussel soup broth
- 3 tbsp olive oil
- 1 tbsp minced garlic
- salt, to taste
- pepper, to taste
- some Parmigiano-Reggiano cheese
- some parsley flakes
Recipe 🍳
- Pick the mussel meat out from the leftover mussel soup and chop it finely with a knife to a textured consistency.
- Heat 3 tablespoons of olive oil in a pan, add minced garlic, and sauté over low heat until golden and fragrant, being careful not to burn.
- When the garlic is fragrant, add the pasta (boiled until half-done), the chopped mussel meat, and enough of the rich mussel broth to cover the noodles.
- Shake the pan and stir the noodles continuously until they absorb the remaining broth and are fully cooked, emulsifying the oil and broth so they coat the noodles evenly.
- Once the liquid has reduced to a creamy consistency, season with pepper and salt. Turn off the heat, sprinkle with Parmigiano-Reggiano cheese and parsley, and serve.
- Pick out and finely chop the mussel meat from the mussel soup.
- In a pan, sauté olive oil and garlic, then add the half-cooked pasta, chopped mussel meat, and mussel broth. Cook until the noodles are done.
- When the broth is nearly absorbed, season with salt and pepper, then lightly sprinkle with cheese and parsley before plating.
Cooking tips 💡
- The key to deeply infusing flavor into the noodles is to cook the pasta less than al dente, then finish it in the pan so it fully absorbs the mussel broth.
- To prevent the oil and seafood broth from separating, use tongs to stir the noodles vigorously and quickly, ensuring the sauce clings evenly to the pasta surface.
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