Fideos with Mussels

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

Fideos with mussels is a stunning Spanish-inspired seafood dish that offers a beautiful alternative to traditional paella. By toasting the short fideo noodles in olive oil before simmering, you develop a deep, nutty base that pairs perfectly with the sweet acidity of the tomato sofrito. This high-protein meal is rich in savoury flavours, combining the brininess of fresh mussels with the smoky heat of cured Spanish chorizo and a splash of dry white wine.

This recipe is an excellent choice for a weekend dinner or when entertaining guests who appreciate authentic Mediterranean flavours. The combination of succulent shellfish and pasta cooked directly in a fragrant fish stock ensures every bite is packed with nutrition and taste. Serve this comforting dish in the centre of the table with plenty of fresh flat-leaf parsley and perhaps a squeeze of lemon for a bright, seasonal finish.

Ingredients for Fideos with Mussels

90ml extra-virgin olive oil
275g fideos
210g chopped onion (1 large)
2 כפיות שום קצוץ
2 (14- to 425g ) cans diced tomatoes in juice
1 כפית מלח
קמצוץ סוכר
100g finely chopped Spanish chorizo (cured spiced pork sausage
60g )
עלה דפנה טורקי אחד או חצי עלה דפנה קליפורני
240 מ"ל יין לבן יבש
1200 מ"ל ציר דגים לבן
1.4kg mussels (preferably cultivated), scrubbed and beards removed
2 tablespoons chopped fresh flat-leaf parsley

How to make Fideos with Mussels

Heat 60ml oil in a wide 6-quart heavy pot over moderately low heat until hot but not smoking, then add fideos and cook, stirring frequently and turning over, until golden brown (nests will break up), 10 to 15 minutes. Transfer pasta with a slotted spoon to a bowl.

Add 160ml onion and 1 teaspoon garlic to oil remaining in pot and cook, stirring occasionally, until softened, 4 to 5 minutes, then stir in tomatoes with juice, 1/2 teaspoons salt, and sugar. Increase heat to moderately high and simmer, stirring frequently, until tomatoes have broken down into a very thick paste, about 25 minutes.

While sofrito simmers, cook chorizo, bay leaf, and remaining 110g onion and 1 teaspoon garlic in remaining 2 tablespoons oil in an 8-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 4 to 5 minutes. Add wine and bring to a boil, then boil 5 minutes. Add stock and remaining 1/2 teaspoons salt and return to a boil, then add mussels. Cook, tightly covered, over moderate heat, until mussels open wide, 3 to 6 minutes. (Discard any mussels that remain unopened after 6 minutes.) Transfer mussels with a slotted spoon to a bowl. Discard bay leaf.

Add mussel-cooking liquid and browned fideos to sofrito and boil, uncovered, stirring frequently, until pasta is tender and has absorbed most of liquid, 12 to 15 minutes. Add mussels and 1 tablespoon parsley and cook, tossing, until mussels are heated through, 1 to 2 minutes. Serve sprinkled with remaining tablespoon parsley.

*Available at some supermarkets and tienda.com (888-472-1022).

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.