Mussels and Puttanesca
Class Guide
Estimated Run Time: 90 Minutes
Short Version
In this virtual cooking class I'll teach you how to make Italian beer mussels and spaghetti alla puttanesca. Puttanesca sauce has a fun story behind it that we talk about. Don't be intimidated by mussels. Mussels are very easy to cook and make for a cheap appetizer too!
Equipment List:
Chef Knife
Bread Knife
Cutting Board
Can Opener
Aluminum Foil
Parchment Paper
Metal Sheet Tray
Mixing Bowls
Serving Spoon
Rubber Spatula
Strainer
Sauce Pot with Lid
Saute Pan
Stock Pot
Recipes
Spaghetti alla Puttanesca
Ingredients
Instructions
- In a medium sauce pot, on medium heat, heat the olive oil until shimmering.
- Sweat the shallots and garlic in the oil until fragrant.
- Add the tomato paste and anchovies to the pot. It will begin to stick to the bottom. Stir constantly to prevent burning. The bottom of the pot should develop a deeply caramelized layer of "fond." This should take 2-3 minutes.
- Add the whole canned tomatoes. Crush them by hand for a chunky rustic sauce.
- Add the olives, capers, oregano, basil and chicken. Stir it in well, paying close attention to scraping up the fond from the bottom of the pot.
- Simmer the sauce on low for 30 minutes.
- In the meantime, cook the spaghetti according to the package directions. Your pasta water should be heavily salted. Add a little bit of oil to keep the pot from boiling over during cooking.
- Once the pasta is "Al Dente" drain and drizzle with good olive oil to prevent it sticking together.
- Serve your pasta topped with your puttanesca sauce, thinly sliced fresh basil and grated parmesan cheese. Enjoy!
Nutrition Facts
Calories
569.01Fat
26.08Sat. Fat
4.07Carbs
70.72Fiber
8.31Net carbs
62.41Sugar
10.34Protein
15.40Sodium
857.41Cholesterol
5.22
Italian Beer Mussels
Ingredients
Instructions
- Preheat oven to 375°F
- Using a bread knife, slice the bread 2" thick.
- Toss the bread with the olive oil in a bowl.
- Lay the oiled bread slices out on a, parchment paper lined, metal sheet tray.
- Sprinkle with flakey kosher salt
- Bake for 10 minutes. The bread slices should have some color on the crust and outside but still be softer and chewy in texture in the middle. this way it soaks up the delicious liqueur from your bowl of mussels.
- Reserve for plating with your mussels.
- In a saute pan or sauce pot, heat 1 Tbsp. of olive oil on medium-high heat.
- Add leeks and sweat for 1 minute.
- Add the minced garlic and continue to sweat an additional 2 minutes.
- Add the cleaned mussels and beer. Bring to a simmer and turn the heat down to medium. Cover tightly with a lid or aluminum foil and cook for 3 minutes or until the mussels have opened*.
- Portion into two bowls making sure each has a good amount of the cooking liqueur. Serve with crusty bread and enjoy!
Notes:
You might have a few stubborn mussels that refuse to open at the end of 3 minutes of cooking. If there are only one or two, discard those mussels and serve. If you have quite a few that remain unopened at the end of 3 minutes, recover your pot and continue to cook until the majority are opened up.
Nutrition Facts
Calories
639.64Fat
17.54Sat. Fat
2.98Carbs
40.17Fiber
1.07Net carbs
39.10Sugar
2.16Protein
57.31Sodium
926.64Cholesterol
127.00Italian Beer Mussels
Ingredients
Instructions
- Preheat oven to 375°F
- Using a bread knife, slice the bread 2" thick.
- Toss the bread with the olive oil in a bowl.
- Lay the oiled bread slices out on a, parchment paper lined, metal sheet tray.
- Sprinkle with flakey kosher salt
- Bake for 10 minutes. The bread slices should have some color on the crust and outside but still be softer and chewy in texture in the middle. this way it soaks up the delicious liqueur from your bowl of mussels.
- Reserve for plating with your mussels.
- In a saute pan or sauce pot, heat 1 Tbsp. of olive oil on medium-high heat.
- Add leeks and sweat for 1 minute.
- Add the minced garlic and continue to sweat an additional 2 minutes.
- Add the cleaned mussels and beer. Bring to a simmer and turn the heat down to medium. Cover tightly with a lid or aluminum foil and cook for 3 minutes or until the mussels have opened*.
- Portion into two bowls making sure each has a good amount of the cooking liqueur. Serve with crusty bread and enjoy!
Notes:
You might have a few stubborn mussels that refuse to open at the end of 3 minutes of cooking. If there are only one or two, discard those mussels and serve. If you have quite a few that remain unopened at the end of 3 minutes, recover your pot and continue to cook until the majority are opened up.
Nutrition Facts
Calories
639.64Fat
17.54Sat. Fat
2.98Carbs
40.17Fiber
1.07Net carbs
39.10Sugar
2.16Protein
57.31Sodium
926.64Cholesterol
127.00