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mussels and _________ pasta? (trying out my new pasta machine... flavor combo quesiton)

nasv Apr 4, 2010 11:58 AM

Happy Easter Chowhounds!

I just got a new pasta machine (w00t) and bought some fresh mussels from the farmers market to make a olive oil based pasta pescatore (probably linguini or spaghetti, we'll see, my first time).

Anyway, before I ruin my first pasta, I was curious about some flavor combos. For example, I was thinking of making the pasta in a "cacio e pepe" (cheese and pepper) style with the mussels (and of course, the natural sauce they'd make), but I've always heard that fish and cheese are a no-go... does that apply with mussels too if I wanted to add pecorino or parmegiano?

And I'll probably throw in some roasted asparagus on top... any major flavor combo faux-paus?

Thanks!
-Nico

  1. ipsedixit Apr 4, 2010 12:14 PM

    Dunno about faux-pas flavor combos, but my favorite sauce for mussels and pasta is a simple sauce from olive oil, garlic, red pepper flakes and diced tomatoes (created by mixing in the broth created from cooking the mussels).

    Simple, yet so so satisfying.

    1. todao Apr 4, 2010 12:07 PM

      Happy Easter to you, nasv. I'm a member of the "fish and cheese no-no club", but I do violate that rule when I use cheddar cheese with some white fish. Mussels? That's a different story and I think you'd need to be very careful about the cheese you selected. I might try Pecorino, but not Parmigiano and top the cacio e pepe pasta with the buttery sauteed mussels. Let us know what you decide to use and how it turns out.

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