Pasta and mussels in creamy white wine sauce with garlic and mushrooms, a flavorful and economical recipe made using frozen shelled mussels. Quickly thawed mussel meat, briefly stir fried with garlic and mushrooms, white wine and cream on a bed of spaghetti, super delicious!
I found these cooked shelled mussels in the freezer of my supermarket, so handy, available all year round and they really are (almost) just as good as fresh mussels!! The mussel meat is just steamed and unseasoned which makes them such a versatile product to cook
I use these shelled mussels on a regular basis to jazz up a weekday pasta or rice meal, on the website you may want to check my Thai Style Ginger and Garlic Mussels, Easy Fish and Seafood Stew or my Shrimp Rice Noodles Stir Fry.
These shelled mussels thaw very quickly, 30 to 45 minutes, you can rinse them under cold water to activate the thawing process then they’re thawed in a matter of 10 minutes.
Even thawed, mussel meat will release some water, it is better to evaporate it almost completely as it can be very salty depending on brands, then if like me you’re not a fan of overcooked seafood, remove the mussels from the pan to make your sauce and put them back in once you are ready to assemble your dish.
You can also cook frozen mussel meat without thawing as advertised on most packs, which I never do, but then they will release a lot of water, their own and the frozen water, in this case I would remove the mussels from the pan as soon as all the water is released, if you didn’t you would need to cook them so long to evaporate all that water that they would be rather overcooked and all shrunken, I’m sure you don’t want that!
If you have access to fresh mussels with their shells, they would also be very delicious cooked this way, heat them in a lidded pan until they are all open, set aside, make the sauce and cook the pasta, re-heat the mussels briefly and assemble!
I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!
1-pound (450 g.) Spaghetti
1-pound (450 g.) frozen shelled mussels, thawed
2 or 3 large Paris mushrooms, sliced
1 garlic clove, pressed
3/4 cups (180 ml) white wine
1 1/2 cup (320ml) heavy cream
Salt and pepper to taste
Some olive oil for cooking
Cook your pasta according to the instructions on the pack minus 1 minute, they will absorb some of the sauce and I like my pasta al dente
Into a large frying pan, heat some olive oil on medium/high, add the mussels, cook until the released water from the mussels is almost all evaporated, remove from the pan and set aside
Add the garlic and mushrooms, season with salt and pepper to taste, sautéed until the mushrooms start to soften, add the white wine, reduce to half, add the heavy cream, bring to boil, cook for one more minute, taste and adjust seasoning, add the mussels back to the pan just to re-heat
Assemble with the spaghetti, toss to distribute, it’s ready!
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