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Spaghetti with Mussels https://www.metro.ca/userfiles/image/recipes/spaghetti-moules-5606.jpg PT25M PT15M PT40M
Preheat oven to 400°F (200°C). Scrub and debeard mussels. In a big pot, bring water and white wine or lemon juice to a boil. Add mussels, cover and cook 3 - 5 minutes or until mussels are open. Discarding unopened ones, remove flesh from shells and strain liquid, reserving 1/4 cup (60 mL). In a big pot, cook garlic, marjoram, parsley and pepper in butter over medium heat. Gradually add cream of mushroom soup, milk and reserved cooking liquid. Cook, stirring until sauce is smooth and creamy. Stir mussels and spaghetti into the sauce. Garnish with parsley and serve.
4
3 lb (1,5 kg) Blue mussels 1 cup (250 mL) water 2 Tbsp. (30 mL) white wine or lemon juice 1 Tbsp. (15 mL) butter 1 garlic clove, sliced very fine marjoram 1/4 cup (60 mL) chopped parsley pepper to taste 14 oz (398 mL) cream of mushroom soup 1/4 cup (60 mL) 2% milk 2 cups (500 mL) cooked spaghetti fresh parsley to garnish
Spaghetti with Mussels

Spaghetti with Mussels

Rate this recipe
3 Votes
4
Spaghetti with Mussels
0:25
Preparation
0:15
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3 lb
    (1,5 kg)
    Blue mussels
  • 1 cup
    (250 mL)
    water
  • 2 Tbsp.
    (30 mL)
    white wine or lemon juice
  • 1 Tbsp.
    (15 mL)
    butter
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    454 g SALTED OR UNSALTED

  • 1
    garlic clove, sliced very fine

  • marjoram
  • 1/4 cup
    (60 mL)
    chopped parsley

  • pepper to taste
  • 14 oz
    (398 mL)
    cream of mushroom soup
  • 1/4 cup
    (60 mL)
    2% milk
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    LACTANTIA PURFILTRE MILK

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    2 L 1%, 2%, SKIM OR HOMO FRONT STREET BAKERY GOURMET MAPLE COOKIES Pkg. of 18, 475 g, $4.99 ea.

  • 2 cups
    (500 mL)
    cooked spaghetti

  • fresh parsley to garnish
Imprimer ma sélection

Preparation

Preheat oven to 400°F (200°C).

Scrub and debeard mussels.

In a big pot, bring water and white wine or lemon juice to a boil.

Add mussels, cover and cook 3 - 5 minutes or until mussels are open.

Discarding unopened ones, remove flesh from shells and strain liquid, reserving 1/4 cup (60 mL).

In a big pot, cook garlic, marjoram, parsley and pepper in butter over medium heat.

Gradually add cream of mushroom soup, milk and reserved cooking liquid.

Cook, stirring until sauce is smooth and creamy.

Stir mussels and spaghetti into the sauce.

Garnish with parsley and serve.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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