This dish is cooked in a matter of minutes, exactly as long as your pasta is cooked. Proceed in two directions at the same time: cook pasta and mix foods for the sauce side by side in a pan or saucepan. In milk cream, mussels and other seafood taste amazing.
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Ingredients:
Pasta / pasta - 300 g
Mussels - 200 g
Cream 10% - 180 ml
Onions - 1 pc.
Garlic - 3 teeth.
Vegetable oil - 30 ml
Starch - 1 tsp l.
Salt, hot pepper - to taste
Step by step recipe:
To cook pasta with mussels in a creamy sauce for lunch or dinner, take the food listed. Suitable: horns, shells, noodles, spaghetti, or, like mine, very thin spider web vermicelli (this is cooked in boiling water for no more than a minute - very convenient and no less appetizing).
For sautéing oil, choose olive, any refined lean or even butter. If you want a thickened sauce, add starch (potato / corn) or wheat flour.
So, put a pot of salted water on the fire and bring it to a boil. We lower the pasta and cook for the time indicated in the instructions.
Heat the oil in a frying pan and fry the onion and garlic first until transparent. Chop the onion into strips or rings, simply crush the garlic cloves.
After about a minute and a half, load the peeled mussels. Moisture forms immediately. Maintain a high temperature and evaporate some of the liquid.
Pour in the starch thickener, mix promptly. We collect everything in lumps.
You can dispense with the thickener at all and leave the gravy liquid.
Fill the mussels with onions and garlic with 10% milk cream or higher as you wish.
We stir in order to evenly distribute all the components, as well as to obtain a thickening. Boil, salt and pepper, take a sample.
By that time, the pasta has already been cooked, discard it in a colander, shake it off.
Stir with the creamy sauce immediately, in a pan, or already on a plate.
Garnish with fresh herbs and serve the homemade mussel pasta in a creamy sauce without delay.
Bon Appetit!
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