Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Spaghettini with Mussels https://www.metro.ca/userfiles/image/recipes/spaghettini-moules-1374.jpg PT30M PT15M PT45M
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.
4
2 8 4 1
3 lb (1 1/3 kg) mussels in shells 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
Spaghettini with Mussels

Spaghettini with Mussels

Rate this recipe
8 Votes
4
portions
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 lb
    (1 1/3 kg)
    mussels in shells
  • 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
Imprimer ma sélection

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.

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.