preparation time: 30 minutes
cooking time: 15 minutes
400 gr black (squid ink) pasta
1kg fresh mussels
4 tablespoons olive oil ARTIUS PGI LACONIA EVOO (or butter)
200ml white wine
3 tablespoons grated mullet roe
1 teaspoon parsley, chopped
freshly ground black pepper to taste
Bring a large pan of water to boil, add plenty of salt and cook the pasta according to packet instructions. Drain the pasta and keep it warm. Clean and “debeard” the mussels and rinse thoroughly with clean water.
Heat the olive oil in a wide non-stick pan. Add the mussels and stir them. Add the wine, bring them to boil, then cover the pan and steam the mussels for 5 minutes.
The mussels are ready when they open. Discard any unopened mussels. Use only the “meat” of the opened mussels and throw away their shells.
Add the mussels to the pan with the pasta. Add also 2-3 tablespoons of the remained mussels’ juice in the pan and stir well. Serve the pasta sprinkled with grated mullet roe and parsley.