RomanItalian
Pasta with Mussels and Eggplant
by Chef Max Mariola · 1.1M subscribers on YouTube
A Roman summer dish: bucatini with fresh mussels and eggplant, flavored with garlic, parsley, and Piennolo tomatoes.
- Difficulty
- easy
Ingredients
11 items- Eggplantsliced into cubes, salted
- Saltfor seasoning
- Olive Oilextra virgin olive oil
- Parsleystems used in cooking, leaves for garnish
- Garlicwhole cloves and grated
- Musselsfresh mussels, scrubbed
- Piennolo Cherry Tomatoescut in half
- Acqua di cottura delle cozzefrom steaming mussels
- Bucatinibronze-drawn pasta, cooked al dente
- Provolafresh provola cheese, cubed
- Chili Pepper(optional) — to taste
Method
- Slice the eggplant into cubes.
- Salt the eggplant, cover with a plate, and place something heavy on top to press.
- In a pan, heat olive oil and add parsley stems and garlic.
- Rub the mussels clean, add them to the pan, and cover to steam open.
- Cut Piennolo tomatoes in half and add them to the mussels.
- Add some mussel cooking water and a generous amount of olive oil.
- Grate fresh garlic into the sauce.
- Add chopped parsley.
- Cook the bucatini (bronze-drawn) until very al dente.
- In the pan, combine the cooked pasta with the salted eggplant, provola cheese, mussels, and chili pepper to taste.
- Garnish with fresh parsley and serve.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
