Savour a delicious seafood spaghetti with the most uncommon ingredients put together
Tired of the usual carbonara or spaghetti meatballs? This delightful spaghetti recipe is packed with umami-flavoured ingredients that will surely be a new hit at home. You'll probably already have most of the essential ingredients, so you'll only need to get some mussels on the way home. While mussels are easy to find in most supermarkets, it can be easily substituted with any other clam-like shellfish. This recipe also requires a few extra ingredients like miso paste, orange and ginger. These ingredients may seem rather strange at first, but this trio combination will not disappoint.
To get the full umami-flavour experience, we used the Ironclad Legacy Pan. This solid cast iron pan features even heat distribution to evenly cook the mussels. With its sturdy and lightweight built, this pan can also go from stovetop to oven to table. While this dish is ideal for a quick midweek meal that can be served in under 30 minutes, it can be easily multiplied to feed a crowd. Pair this dish with a cold bottle of white wine and a decadent dessert to complete your meal.
Super Umami Mussel Spaghetti with Miso, Orange and Ginger Broth
Cook time: 30 minutes Ingredients- 2kg fresh uncooked mussels, scrubbed and de-bearded
- 1 bulb garlic, minced
- 5cm fresh ginger, minced
- 4 bay leaves
- 3 tablespoon olive oil or butter
- 2 large oranges, zested and juiced
- 3 tablespoons miso, white or dark
- 1 ½ c white wine
- 400g fresh spaghetti
- 4 tablespoons olive oil
- 75g fresh parmesan
- Salt and pepper to taste
Method
Cook off the pasta as per directions on packet. Drain through a colander, then stir through olive oil and salt and pepper to taste. Set aside in the colander. It’s easy to cook this first as this recipe is super quick.
In your Legacy Pan, sauté the garlic, ginger, and bay leaves in olive oil or butter until nicely brown and a bit crunchy.
Add orange zest and juice, miso and wine. Simmer for 3 minutes and have a little taste. Do you like it saltier? Add a little more miso!
Bring the broth up to a rapid boil and add mussels. Lower the temperature to medium once it all comes back to the boil, then steam, covered until the shellfish opens. This takes 3-6 minutes depending on how cooked you like them.
As the mussels steam, set the colander of pasta over a pot of boiling water (reuse that pasta pot), cover with a pot lid and heat through. Don’t overcook it.
To Serve
Place steaming hot pasta in individual bowls or a larger serving dish. Sprinkle with half the parmesan. Pile mussels on top. Drizzle that lovely broth all over the top of the mussels and spaghetti, and finish with another hearty sprinkle of parmesan. Add black pepper if you want.
Recipe source: Ironclad Pan
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