Aspic recipe of spaghetti with bloody mary with mussels


  • 1 Kg mussels
  • 500 g peeled tomatoes
  • 360 g spaghetti
  • 8 g edible gelatin in sheets
  • lemon
  • ice
  • chili pepper
  • Tabasco
  • extra virgin olive oil
  • vodka
  • salt
  • pepper

For the recipe spaghettoni aspic with mussels bloody mary, boil the spaghetti al dente in salted water.
Drain them and pour them in water and ice to stop cooking, then drain them very well, eliminating all the water.
Cleanse the mussels, then open them in a saucepan with a drizzle of oil.
Shell them and filter the cooking water, pepper lightly.
Blend peeled tomatoes and pass them through a sieve to remove impurities and seeds.
Put soak the gelatin in cold water. Then take 2-3 tablespoons of blended tomato, heat it and melt the gelatin in it, then add the mixture to the rest of the tomato.
Add also the filtered water of the mussels and the juice of 1 lemon, 50 g of vodka, chilli and a splash of Tabasco, obtaining the Bloody Mary.
Season pasta with this Bloody Mary, adding half of the mussels.
Arrange it in 4 molds and let them cool in the refrigerator for 2 hours.
Turn out the aspic and serve completing with the remaining mussels, grated lemon zest and aromatic herbs to taste.
To know: the secret of this dish is the right amount of gelatin: it must be enough to keep the pasta in shape, but not too much. Once unmolded and served, the nests should open like flowers as soon as the fork is inserted.

Recipe: Davide Brovelli, Texts: Laura Forti; Photo: Guido Barbagelata


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