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This frozen mussels recipe is a scrumptious mixture of shelled mussels, fennel and recent tagliatelle in a white wine and cream sauce. it is a easy, fast and straightforward recipe to organize, however it’s going to make a scrumptious dinner for you and your unprepared visitors.
I like to recommend this scrumptious and creamy recipe with recent pasta that we are going to prepare dinner right now and the well-known shrimp tagliatelle recipe for seafood lovers.
why do I exploit frozen mussel meat?
I all the time choose to have mussels or shrimp within the freezer, which I can use, particularly when making ready dinner for a number of folks. it’s simple to prepare dinner as a result of they’re pre-cooked, with out the shell, so it’s simple to prepare dinner with them; They solely want a couple of minutes to be prepared, and I will add them on the finish of the recipe.
If you wish to make the recipe for frozen mussels from recent mussels, you could prepare dinner them beforehand, that’s, boil them in just a little water and wine, underneath the lid till they open, and after that, the meaty a part of the mussels is faraway from the shells and added to the pasta.
elements
For this frozen mussels recipe, I will use 1.10 lbs (500 g) of frozen cooked mussels and 0.90 lbs (400 g) of recent tagliatelle pasta to make 4 servings.
Since we have to add some greens, I will use a fennel bulb, a candy purple pepper, a shallot, three cloves of garlic, and a bunch of parsley.
I can even make a sauce that can boil the recent pasta and mussel meat with 10 fl oz (300 ml) of double cream and 10 fl oz (300 ml) of semi-dry white wine.
methods to make the frozen mussels recipe?
making ready the elements
I will finely chop the onion and garlic cloves to begin as a result of I will begin the recipe with frying. because the cooking time is brief, I like to chop them very small so that they prepare dinner as rapidly as doable.
subsequent comes the fennel bulb, which, after eradicating the primary row of husks, I lower in half, then in half once more and slice as thinly as doable.
fry the greens
In a big skillet or wok, warmth 50 ml (3.5 tablespoons) of olive oil and 1 tablespoon of unsalted butter, and sauté the chopped onion and garlic over medium warmth.
after a minute:
- add the sliced fennel.
- season with a teaspoon of sea salt.
- simmer, stirring sometimes, for about two minutes, to permit the fennel to melt barely.
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Now you’ll be able to add the sliced bell pepper and half a teaspoon of dried chili, which is able to give the dish taste, and sauté over medium-low warmth for about three minutes.
including liquid elements
earlier than I add the pasta, I’ll make a sort of sauce that this tagliatelle pasta will boil in, so I will add the white wine to the pan first and let it simmer for a minute to do away with the alcohol content material.
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now add the whipped cream, season with a teaspoon of sea salt, combine and depart for a minute till it reaches boiling temperature and blend with the wine, forming a scrumptious sauce.
add the pasta and frozen mussels
I add the tagliatelle pasta, which as a result of it is recent would not want greater than 5 minutes to prepare dinner. in case you use dry pasta, you could first boil it “al dente” beforehand in salted water, then drain it and add it to the sauce.
I seasoned it with a half teaspoon of garlic powder and a teaspoon of dried oregano to taste the dish.
After two minutes, add the frozen mussels and chopped parsley, combine evenly to include into the pasta and sauce, cowl and depart for an additional three minutes. It is a superb concept to cowl it with a lid as a result of the liquid inside would not evaporate, it’s going to soak up the paste and all the warmth stays inside.
with this I completed the recipe for the frozen mussels; you’ll be able to allow them to sit for an additional 5 minutes with the lid on, after which you’ll be able to serve them.
serve the mussel pasta
This recipe for frozen mussels, tagliatelle pasta with mussels in white wine and a double cream sauce, is served sizzling, with just a little chopped parsley sprinkled on high and lemon wedges on the facet; they’re so scrumptious.
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