Mussels, potatoes and zucchini

  • Ready in: 1 h
  • Ingredients for : 4 servings
  • Difficulty: Easy
Orecchiette Soldano


  • 350 g of orecchiette Soldano
  • 600 g of mussels
  • 250 g of zucchini
  • 300 g of potatoes
  • 2 shallots
  • 1 bunch of parsley
  • 1 garlic clove
  • ½ cup of dry white wine
  • 1 sachet of saffron
  • 5 tablespoons of extra virgin olive oil
  • Salt and pepper


  1. Cut off the ends of the zucchini, wash and cut into slices; peel the shallots and the garlic, wash, chop the shallots and crush slightly the garlic. Wash, wipe and chop the parsley.

  2. Clean the mussels, put them in a saucepan with some chopped parsley, the garlic clove, wine and a tablespoon of oil and open the mussels over moderate heat with covered saucepan; then remove from heat, remove the molluscs from the shells, strain the cooking liquid and set aside. Peel the potatoes, wash them, cut them into pieces and blanch in boiling salted water for 3 minutes, then drain and put aside.

  3. Soften the chopped shallots in a saucepan with the remaining oil, do not make them change color; add zucchini cut into slices and fry them for 2-3 minutes; add the chopped potatoes kept aside, some chopped parsley, season with a pinch of salt and pepper and pour a tablespoon of water; continue cooking over moderate heat with covered container for 4-5 minutes; finally add the mussels, a few tablespoons of the filtered cooking liquid and warm them up.

  4. Meanwhile, boil a pan of salted water, add the saffron, dissolved in a little water, and let cook the orecchiette; drain when "al dente", season with the sauce of mussels, potatoes and zucchini; sprinkle with remaining chopped parsley, stir and serve hot.

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