How to make pasta with mussels with artichoke hearts, a recipe that involves the use of mezze penne with celery and bay leaves, with white wine, parsley and basil.
Ingredients for 4 people
- 320 g half pens
- 500 gr fresh mussels
- 300 gr artichoke hearts
- 3 tablespoons of extra virgin olive oil
- 1 stalk of celery
- 1 bay leaf
- half a glass of dry white wine
- 1 clove of garlic
- 1 sprig of parsley
- some basil leaves
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- salt and pepper
Preparation of the pasta with mussels and artichokes
Start by cleaning and washing the mussels, removing the byssus, or that particular tuft that has the task of binding them to the rock.
In a saucepan, heat a tablespoon of oil, add the chopped celery, mussels and bay leaf.
Cover and cook over high heat for 5-10 minutes, to make the shellfish open well, then wet with the wine, let it evaporate on a high flame and then turn off.
Heat the remaining oil in a pan with the crushed garlic, chopped parsley and basil, add the artichokes, salt and pepper, then cook over medium heat for about 10 minutes.
Shell the mussels and transfer them, with celery and part of their water, to the pan together with the artichokes, continuing cooking.
In the meantime, boil the penne in boiling salted water, drain when they are still al dente and transfer them to the pan with the prepared sauce, then mix on high heat for about a minute and then serve on the table while still hot.
