Fusilli with mussels

Name: Fusilli with mussels - Anica D.
Ingredients: I used: 500 gr frozen mussels; 2 garlic cloves + 1 green garlic stalk; 400 gr fusilli pasta; 400 ml gran cucina (vegetable cream); 1 teaspoon shrimp paste; 1 teaspoon curry; 1 teaspoon ground cumin; olive oil; juice from half a lemon.

Over - Fusilli with mussels by Anica D. - Recipia

Fusilli with Mussels: a Delicious and Flavorful Recipe When it comes to seafood dishes, mussels are certainly a refined yet accessible choice. This fusilli with mussels recipe combines the intense flavors and pleasant texture of pasta with the delicacy of mussels, providing you with a meal that will impress both family and friends. Whether you choose fresh or frozen mussels, this dish is easy to make and full of taste. Let’s get started! Preparation time: 15 minutes Cooking time: 20 minutes Total time: 35 minutes Servings: 4 Ingredients - 500 g frozen mussels (or fresh, if you prefer) - 400 g fusilli pasta - 2 cloves of garlic, finely chopped - 1 green garlic stalk, finely chopped - 400 ml Gran Cucina (plant-based cream) - 1 teaspoon shrimp paste - 1 teaspoon curry - 1 teaspoon ground cumin - Olive oil - Juice of half a lemon - Salt, to taste - Fresh basil, for garnish Preparation 1. Thawing and preparing the mussels Start by thawing the mussels. It’s important to leave them at room temperature or place them in cold water to thaw evenly. Once fully thawed, wash them thoroughly in several waters, draining them at the end. This step is essential to ensure that the mussels are clean and ready to use. 2. Preparing the mussel sauce In a pan, add a tablespoon of olive oil and sauté the finely chopped garlic over medium heat. Here you can already smell the delicious aroma of garlic being released. After 1-2 minutes, add the shrimp paste and mix well to combine the flavors. This ingredient will add a subtle umami note to the dish. 3. Cooking the mussels Add the mussels to the pan, drizzling everything with lemon juice and a little water (about 50-100 ml). Cover the pan and let the mussels cook for about 5 minutes until they open. It’s important not to overcook them, as they can become tough. 4. Thickening the sauce Once the mussels are ready, turn off the heat and add a teaspoon of Gran Cucina to slightly thicken the sauce. Gently stir to combine the ingredients. 5. Boiling the pasta In a separate pot, boil the fusilli pasta according to the package instructions in salted water. Once cooked, drain them well, but keep a cup of the cooking water. This will be used to adjust the sauce. 6. Combining the ingredients In a saucepan, add a bit of olive oil and once again some chopped garlic. Then, add the cumin and curry, allowing the flavors to unfold. Add the drained pasta and the remaining Gran Cucina, along with a little of the water in which the pasta was cooked. Mix well so that the sauce evenly coats the pasta. 7. Serving Turn off the heat and add the mussels, mixing carefully. Garnish with freshly chopped basil before serving. This detail will add both color and a fresh aroma to the dish. 8. Enjoying Serve the pasta warm, alongside a crisp green salad or fresh bread. You can pair this dish with a dry white wine, which will highlight the delicious flavors of the mussels. Practical Tips - Fresh mussels are excellent, but frozen ones offer the same flavor and are very convenient. Make sure to choose mussels that are intact and have no unpleasant smell. - Experiment with other spices, such as chili peppers or aromatic herbs, to customize the recipe to your taste. - If you can’t find Gran Cucina, you can opt for regular cream or a plant-based cream alternative, depending on your preferences. Nutritional Information (per serving) - Calories: approximately 450 kcal - Protein: 25 g - Fat: 15 g - Carbohydrates: 60 g Frequently Asked Questions 1. Can I use other types of pasta? Absolutely! This recipe works well with any type of pasta, such as spaghetti or penne. 2. Can I adapt the recipe for a vegetarian option? Sure! You can omit the mussels and replace Gran Cucina with soy cream or tomato sauce for a delicious vegetarian option. 3. What is the best way to store leftovers? You can store leftovers in an airtight container in the fridge for 1-2 days. I recommend reheating them on the stove, adding a little water to prevent drying out. This fusilli with mussels recipe is not only a delicious way to enjoy seafood but also an opportunity to explore and experiment in the kitchen. I wish you much success and bon appétit!

Fusilli with mussels

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