Spaghettini with Mussels
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 45 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Recipe ingredients
- 3 lb (1.3 kg) mussels in shell
- 1 cup (250 mL) water
- 1/4 cup (60 mL) white wine
- 1 garlic clove, minced
- 1 Tbsp. (15 mL) chopped fresh marjoram
- 1/4 cup (60 mL) chopped fresh parsley
- 14 oz (398 mL) canned cream of mushroom soup
- 1/4 cup (60 mL) 2% milk
- 2 cups (500 mL) cooked spaghettini
Preparation
Wash mussels and cut off beards (byssuses).
Pour water and white wine in a deep pot. Season and bring to a boil.
Add mussels, cover and cook 5 to 7 minutes or until shells open. Stir them from time to time for even cooking.
Remove mussels and discard any unopened shells. Remove mussels from shells.
Strain cooking liquid. Reserve 60 mL ( 1/4 cup).
Brown garlic in oil and butter in a saucepan. Season with marjoram, parsley and pepper.
Slowly add cream soup, milk and reserved cooking liquid.
Cook over medium heat, stirring constantly until smooth and creamy.
Add mussels and cooked spaghettini to the sauce.
Suggestion
When cooking mussels, allow about 250 mL (1 cup) of liquid per kilo of mussels.To test if a mussel is alive, tap the shell; if it closes, it is safe to eat.
* 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!
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