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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Mussels
In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the mussels and white wine, cover, and cook until the mussels open, about 5-7 minutes. Discard any mussels that do not open. Remove mussels from the pot and set aside, reserving the broth.
- 2
Make the Filling
In the same pot, add the corn kernels and cook for about 3-4 minutes. Add the saffron threads and a splash of the reserved mussel broth. Season with salt and black pepper. Let it cook for another 2 minutes, stirring occasionally. Remove from heat and let cool slightly.
- 3
Assemble the Rotolo
Lay out a pasta sheet and spoon some of the corn mixture on one end. Add a few mussels on top and roll the pasta tightly, sealing the edges with a bit of water. Repeat with the remaining sheets.
- 4
Cook the Rotolo
Bring a large pot of salted water to a boil. Carefully add the rolled rotolo and cook for about 5-7 minutes or until the pasta is tender. Remove and drain.
- 5
Serve
Place the cooked rotolo on a plate, drizzle with some reserved mussel broth, and sprinkle with grated Parmesan cheese. Garnish with sliced Fresno chili for a bit of heat. Enjoy!
