Composition / ingredients
Step-by-step cooking
Step 1:
How to make pasta with mussels in cream sauce? Prepare the products. Take any long or medium pasta (spaghetti, fettuccini, linguini, orequiette, farfalle, etc.). Cream will suit 10-20% fat content. Mussels can be used both cleaned and in shells.
Step 2:
If the mussels are frozen, pre—defrost them by transferring them from the freezer overnight to the refrigerator.
Step 3:
Peel the garlic and chop it coarsely. I usually cut the garlic into petals, as they will be easier to take out and pan.
Step 4:
Heat a mixture of vegetable and butter in a frying pan. In such a combination, butter will not burn, since the vegetable gorenje temperature is much higher. Make the fire not very strong.
Step 5:
Fry the garlic until golden brown.
Step 6:
And then take it out. Garlic is only needed to flavor the oil. Put the mussels in the pan. Fry them over medium heat for about 3 minutes. Seafood from long frying becomes rubbery and tasteless.
Step 7:
Pour the cream into the pan and bring it to a boil.
Step 8:
Boil the spaghetti in salted water to the degree of al dente according to the instructions on the package. Put the finished pasta in a colander, let the water drain. Spaghetti sauce is prepared quickly, so it's better to start cooking pasta at the same time as the sauce.
Step 9:
Put the spaghetti in the pan with the mussels and mix. Warm them up for just 1 minute and remove the pan from the heat.
Step 10:
Immediately arrange the pasta with mussels on plates and serve to the table. Enjoy your meal!
Mussel meat is pure high–quality protein. It is rich in phosphatides. That have a beneficial effect on the liver. These shellfish are quite fatty, but the so-called "healthy" fat, which includes especially useful polyunsaturated fatty acids. These are special substances that improve brain function and restore former visual acuity.
The composition of mussels includes various trace elements, including zinc, manganese, iodine, cobalt, copper, about 20 essential amino acids, as well as vitamins B2, B6, B1, PP, as well as E and D. In addition, mussels are an excellent antioxidant. There is especially a lot of cobalt in mussels: almost ten times more than in pork, beef and chicken liver.
Mussels are characterized by a pleasant delicate taste, high nutritional value and highly effective medicinal properties, useful for improving metabolism, stimulating the process of hematopoiesis, increasing overall tone, strengthening immunity. Mussels are recommended for various blood diseases, increased radiation.
Cream for this recipe can be of any fat content, but remember that the higher the percentage of fat content of the products you use, the higher the calorie content of the dish will be.
How to cook pasta properly, how to cook pasta al dente, how to choose a quality product to avoid disappointment and much more, read the article "Pasta and pasta - the subtleties of choice and secrets of cooking" .
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Fried mussels - 59 kcal/100g
- Boiled mussels - 50 kcal/100g
- Salt - 0 kcal/100g
- Spaghetti - 338 kcal/100g
