Creamy Mussels Pasta Tagliatelle
By yasmine • April 15, 2015
Mussles are so easy to cook yet always add luxury to any menu. This dish takes so little time using simple ingredients, yet can be a showstopper at a dinner party or a romantic evening in.
Since mussels are great with most green herbs, feel free to also add fresh thyme to this dish after the cooking cream.
- 400-500 gram pasta (preferably Tagliatele) - معكرونة
- 500 gram mussels - بلح البحر
- 1 cup cooking cream - كريم الطهي
- 2 tablespoon olive oil - زيت زيتون
- 1 small onion (finely chopped) - بصلة
- 3-4 garlic clove (minced) - فص ثوم
- 2 stem celery (chopped) - كرفس افرنجي
- 2 handful basil (hand-torn) - ريحان
- 2 tablespoon pine nuts (toasted) - صنوبر
- salt and pepper - ملح و فلفل
- arugula (largely chopped - optional for garnish) - جرجير
Step by step
- In a large pan, heat the olive oil and add chopped onions, garlic and celery.
- When the mix starts to soften (before it turns golden), add the cream and a generous dash of salt and pepper.
- As the cream starts sizzling, add the thoroughly washed mussels and cover the pan. The mussels should cook for 5 minutes before you add the pasta.
- Boil the pasta in large pot. When the pasta is almost cooked (al-dente), transfer it to the mussels pan, allowing only about a ladle of pasta water through. Let the mix reduce while you stir in and mix the pasta with the mussels (about 2 minutes).
- Tear the basil leaves and add them at the end of the cooking process (basil added earlier might turn bitter when overcooked.)
- Serve in a semi-bowl and scatter the toasted pine nuts on top and garnish with some more basil and arugula.
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