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fresh pasta mussels white wine clove garlic pepper porcini liquid from cream black pepper mint mussels
Viewed: 75 - Published at: 8 years agoIngredients
- 300 grams fresh pasta
- 250 grams mussels
- 1/3 cup white wine (Muscadet)
- 2 clove garlic fined choped
- 1 pinch of pepper, parsley, koliander or mint and olive oil
- 50 grams dry porcini**
- 1 cup liquid from the boiled mussels
- 4 tbsp cream (optional)
- 1 fresh black pepper, salt
- 1 mint (optional)
- 10 cooked mussels
Method
- *Muscadet is a really nice French wine that combines perfect with the mussels
- *the pasta can be anything but not filled with meat
- Wash the mussels with cold water.
- Then put them in a pot with all the rest ingridients.
- Turn the fire on and close the pot.
- Leave them for 10min.
- When they are open are ready.
- If one is close don't mean for sure that is dead, but if you don't have the expirience is better to through it away
- **if you cannot find them dry you can buy the "prepared sauce with porcini" in the vase.
- Barilla has it.
- Filtrate the water from the mussels when they are ready.
- Put it in a pan
- You can sink the porcini into wine for some minutes if you like, so they ll be soft.Then you can add them into the sauce
- Put all the ingridients in the pan and the last 3 min the boiled fresh pasta
- Stir them for 3 min and in the last stir add the mussels, you can leave one or two with the sheld just for decoration
