Mussels with pasta and mushrooms

Name: Mussels with pasta and mushrooms - Diana C.
Ingredients: I used for mussels: 500 gr mussels 1 clove of garlic 1 cup of rosé wine juice of half a lemon Himalayan pink salt oil For pasta: 400 gr Barilla pasta salt 1 clove of garlic turmeric harissa 500 gr fre

Over - Mussels with pasta and mushrooms by Diana C. - Recipia

I have often found myself craving mussels, and if I have pasta at home, it’s one of the quickest combinations I turn to. Most of the time, I use frozen mussel meat, fresh mushrooms, and whatever I have on hand for the sauce. While it’s not a gourmet meal, it’s hearty enough and has that clear seafood flavor. I love that I don’t have to spend hours in the kitchen, and this recipe doesn’t require any complicated techniques. Quick Info Total time: about 40-45 minutes Preparation time: 10-15 minutes Cooking time: 25-30 minutes Servings: 4 Difficulty: easy Recipe type: lunch or dinner, suitable for everyday meals Ingredients For the mussels: - 500 g mussel meat - 1 clove of garlic - 1 cup rosé wine - juice of half a lemon - Himalayan pink salt, to taste - oil (about 1-2 tablespoons, any neutral oil) For the pasta: - 400 g Barilla pasta (or any pasta) - salt, for boiling water - 1 clove of garlic - turmeric - harissa - 500 g fresh mushrooms - oil (for sautéing the mushrooms) - dried coriander - 400 ml cream Instructions 1. Mussels: In a small pot, heat a little oil. Add the minced garlic and let it cook for a few seconds until fragrant. 2. Add the washed and well-drained mussels. Squeeze the juice of half a lemon over them and mix. 3. Pour in the rosé wine, stir again, cover, and let everything simmer for 3-4 minutes over medium heat. Once the mussels have opened and heated through, turn off the heat. 4. Pasta: Bring a large pot of salted water to a boil. When it starts boiling, add the pasta and cook for about 1 minute and a half less than the package instructions. Drain well. 5. In a large skillet, add a little canola oil (or whatever I have), add the minced garlic, and sauté lightly. 6. Add harissa, turmeric, salt (to taste), and then the sliced mushrooms. Cook over medium heat until they are well done, stirring occasionally. 7. When the mushrooms are cooked, add the drained pasta and pour in the cream. Gently mix to coat everything with the sauce. Finally, add about a handful of dried coriander. 8. To serve, place the pasta with mushrooms on a plate and top with the mussel meat cooked in wine. I prefer to keep them separate when serving rather than mixing everything in the skillet. Why I make this recipe often It’s not a complicated recipe and doesn’t require hard-to-find ingredients. I like that I can make it on days when I don’t have much time. It’s filling, the ingredients are easy to find, and you don’t need much experience to get it right. If I have mussels and mushrooms in the freezer or fridge, dinner is ready in half an hour. Tips and Variations Tips - I use frozen mussel meat, but fresh can work too if I find it. - When cooking the mussels, I don’t leave them for more than 4 minutes; otherwise, they become tough. - The pasta should be drained and added over the mushrooms while it's still warm. Substitutions - The cream can be replaced with a plant-based alternative if needed. - If I don’t have harissa, I can use a little hot pepper or omit it altogether, depending on preference. - Himalayan pink salt can be substituted with any salt. Variations - I can also add a bit of onion to the mushrooms for a thicker sauce. - If I don’t have rosé wine, I can use dry white wine. - Sometimes I add a few cherry tomatoes, sliced and added at the end over the pasta. Serving Ideas - I like to serve the pasta separately with the mussels on top, without mixing them. - It goes well with a slice of toasted bread. - It can be served with extra lemon for those who prefer a tangier taste. Frequently Asked Questions 1. Can I use mussels with shells, not just meat? Yes, you can use mussels with shells, but they need to be cleaned well beforehand and the cooking time adjusted. Mussel meat is quicker and more convenient. 2. Does it have to be rosé wine? No, any dry white wine can be used. Rosé adds a slightly different flavor, but it’s not essential. 3. What kind of mushrooms work best? I use fresh champignon mushrooms, but oyster mushrooms or other cultivated types can also be used. 4. Can I leave out the harissa? Yes, harissa is optional. If you don’t want it spicy or don’t have it, you can skip it. 5. What if I can’t find dried coriander? You can skip it or substitute it with a little dried parsley. Nutritional Values Estimated per serving (out of 4): 540-600 kcal, 25-30 g protein, 65-75 g carbohydrates, 20-25 g fat. These are approximate values and can vary depending on the pasta and cream used. It’s a fairly balanced meal, providing protein from the mussels and mushrooms and enough energy for a main course. Storage and Reheating The recipe doesn’t keep very well for more than a day in the fridge. The pasta becomes softer, and the sauce thickens. If there are leftovers, I store them in a container in the fridge and reheat them over low heat in a skillet, adding a little milk or cream to prevent drying out. It’s best to eat the mussels on the day they are prepared. I do not recommend freezing leftovers.

Mussels with pasta and mushrooms

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