Smoked Mussels Bucatini with Tomato Truffle Sauce

/ Pasta, Seafood / By

Smoked Mussels Bucatini with Tomato Truffle Sauce

Patagonia smoked mussels with tomato truffle sauce, onions, bell peppers, basil, and bucatini pasta—is a fusion creation that blends elements of South American and Mediterranean cuisines. Here’s a breakdown of its origin and culinary influences:

  1. Patagonia Smoked Mussels
  • Origin:Mussels from the cold, pristine waters of Patagonia(southern Argentina and Chile) are known for their quality and are often smoked for preservation and flavor.
  • Culinary Influence:Smoking shellfish is common in many coastal cultures, but Patagonia’s mussels are specifically prized in gourmet and artisanal circles.
  1. Tomato Truffle Sauce
  • Origin:Combines Italian and French influences.
  • Tomato sauceis a classic Italian base, while truffle(often used in French and Northern Italian cooking) adds a luxurious, earthy note.
  1. Onions, Bell Peppers, Basil
  • Mediterranean roots: Common in Italian and Spanish cooking, especially in sauces and pasta dishes.
  • Basiladds a sweet, aromatic touch typical of Italian pasta dishes.
  1. Bucatini Pasta
  • Origin:Traditional Italian pasta, especially from Rome and central Italy.
  • It’s like a thick spaghetti with a hole in the center, great for holding sauces.

Summary:

This dish is a modern fusion of:

  • Patagonian seafood(smoked mussels)
  • Italian pasta traditions(bucatini, tomato, basil)
  • French gourmet elements(truffle)

It likely emerged from contemporary chefs combining South American ingredients with European cooking techniques, creating a sophisticated, globally-inspired pasta dish. 

Ingredients (Serves 2–3):

  • 1 can Patagonia smoked mussels, drained (reserve oil if desired)
  • 8 oz bucatini pasta
  • 2 tbsp olive oil(or reserved mussel oil)
  • 1/2 yellow onion, finely chopped
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup crushed tomatoes(San Marzano recommended)
  • 1 tbsp tomato paste
  • 1 tsp truffle oil(white or black)
  • Salt & pepper to taste
  • 1/4 tsp chili flakes(optional)
  • Handful of fresh basil, roughly chopped
  • Freshly grated Parmesan(optional)
  • Lemon wedgesfor serving

Instructions:

  1. Cook the pasta:
    • Boil a pot of salted water and cook bucatini to al dente. Reserve 1/2 cup pasta water before draining.
  2. Make the sauce:
    • In a large skillet, heat olive oil (or mussel oil) over medium heat.
    • Add onions and sauté 2–3 minutes until translucent.
    • Add bell peppers and cook another 3–4 minutes until tender.
    • Stir in garlic and tomato paste, cook 1 minute.
  3. Add tomatoes and truffle:
    • Pour in crushed tomatoes. Simmer 5–7 minutes until slightly thickened.
    • Stir in truffle oil, season with salt, pepper, and chili flakes if using.
  4. Combine everything:
    • Add the smoked mussels and gently stir to warm through (do not overcook).
    • Toss in cooked bucatini, adding a splash of reserved pasta water to loosen the sauce if needed.
    • Stir in fresh basil just before serving.
  5. Serve:
    • Plate with an extra drizzle of truffle oil and grated Parmesan if desired.
    • Serve with lemon wedges for a bright finish.

Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good pasta and seafood pages.

Smoked Mussels Bucatini with Tomato Truffle Sauce