Spaghettini and Mussel Casserole
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 45 min |
servings
| Category: | Bread and cereals |
| Subcategory: | Pasta |
| Source: | Metro |
Recipe ingredients
- 3 lb. (1.35 kg) mussels in shells
- 1 cup (250 mL) water
- 2 Tbsp. (30 mL) white wine
- 2 Tbsp. (30 mL) lemon juice
- 1 Tbsp. (15 mL) butter
- 1 clove of garlic, minced
- Pinch of marjoram
- 1/4 cup (60 mL) fresh chopped parsley
- 1/2 tsp. (2 mL) black pepper
- 14 oz. (398 mL) can cream of mushroom soup
- 1/4 cup (60 mL) 2 % milk
- 1/4 cup (60 mL) cooking juices from the mussels
- 2 cups (500 mL) cooked spaghettini
Preparation
Wash the mussels and remove the beards.
Pour the water, white wine and lemon juice in a deep cooking pot; bring to a boil.
Add the mussels, cover and cook for 3 to 5 minutes or until they open.
Remove the meat from the shells, strain the liquid; reserve 60 mL (1/4 cup).
Brown the garlic in the butter and season with marjoram, parsley and pepper.
Gradually add the cream soup, the milk, and the liquid from cooking the mussels.
Cook over medium heat and stir until it is creamy and homogenous.
Incorporate the mussels and spaghettini in the sauce.
Accompany with broccoli florets and julienned peppers.
Suggestion
To check if the mussel is alive, tap the shell; if it closes it is edible.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
You like this recipe?
Please comment it with your account