Recipe for pasta with smoked mussels
Quick and delicious dinner that can be made in under 15 minutes.
The main ingredients are pasta and smoked mussels, and you can pretty much vary the dish in any way you like. I had a bit of Pasta Carbonara in the back of my mind when I thought of this dish, just with the smoked mussels replacing my bacon.
My initial thought was to finely chop kohlrabi and add a poached egg on top. However, it ended up being more straightforward with this ultra-fast dish from my end, as a weekday with two little kids often makes it difficult to spend a lot of time in the kitchen.
Normally, it’s almost unthinkable for us to eat store-bought fresh pasta, as my wife loves to whip up a pasta dough, but a crick in her neck prevented it, so here we’ve used a store-bought version. I would, of course, always recommend her homemade pasta recipe for this.
Now you’re probably thinking that mussels take time to prepare and cook—but they don’t have to. In connection with a film shoot for GastroFun PREMIUM, I received thorough instructions from mussel and oyster expert Mikkel Wejdemann on the benefits of the two ingredients. He introduced me to smoked mussels that can be bought canned in various supermarkets. I was naturally skeptical of canned food but had to admit that they tasted fantastic. They are pre-cooked, so they just need to be heated and are, therefore, a super easy protein for a quick pasta dish. We only used half of the can for our shoot the day before, so it was obvious to use the rest here.
The dish could do without the creamy egg, but I did miss the crispness of the kohlrabi, as the dish ended up being quite soft. But it tasted super good.
Pasta with Smoked Mussels
Equipment
- Cutting Board
- Chef'S Knife
- Sauté Pan
- Pot
Ingredients
- 250 gram Pasta fresh
- Salt
- 0.5 pcs. Shallots mine was large. Use 1 whole if it has a regular size
- 2 cans Garlic
- 200 gram Cream
- 0.5 can Blue Mussels smoked
- Lemon Juice
- Herbs e.g., flat-leaf parsley
- Seaweed can be omitted
- Parmesan grated
- Salt and Pepper
Instructions
- Finely chop onions and garlic and put them in a sauté pan.
- Sauté them over medium-high heat (10 out of 14 on my stove). They should not take color.
- The pasta should be cooked in plenty of water according to the package instructions. Mine took 4 minutes.
- Add the cream and turn up the heat slightly so it reduces a bit.
- Take the pasta out of the pot and put it directly in the pan with cream and onions. The reason you shouldn't drain the water is that we want some of the cooking water to go with the pasta into the pan as it helps to combine the dish.
- Turn the pan down to low heat (4 out of 14 on my stove),
- When all the pasta is in the pan, add the mussels and mix everything well together.
- Add a bit of lemon juice.
- Stir a little and let it sit for 1 minute, so it combines, and the mussels get a bit of temperature.
- Add freshly ground pepper and freshly grated Parmesan over the dish.
- Chop parsley and season with salt. I had a bit of seaweed left over from our film shoot, so I used that instead of salt.
- Bon appétit.