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Mussel Pasta Sauce
Fresh pasta can be prepared in a matter of minutes,
a rather important aspect when it comes to
aphrodisiac cooking. And what can be a better way
of serving the pasta than together with a mussel
sauce with a strong saffron taste?.
Proceed as follows:
Ingredients:
1
. Chop half of the mussels coarsely.
·
100 - 200 g of cooked and
deshelled mussels (see the basic
recipe)
2. In a large pan (there should be space enough
also for the pasta), mix the whipping cream
and the bouillon; heat until a slow boil, add
the chopped mussels and let the mixture
simmer for a few minutes.
·
250 ml of saffron-spiced mussel
bouillon (see the basic recipe)
125 ml whipping cream
1 egg yolk
fresh pasta as desired, e.g.
linguine or a similar band pasta
that can well carry the chopped
mussels
·
·
·
3
. Remove the sauce from the heat, add the egg
yolk while stirring.
4
. Continue the heating at a very low heat (the
sauce must never boil!) until the whole
mussels have absorbed enough saffron taste.
. Meanwhile, cook the fresh pasta. The
cooking time will depend on the type of
pasta you have chosen.
. Drain the pasta, then add it to the mussel
sauce, stir, add the remaining unchopped
mussels, and continue stirring at very low
heat for a minute or two. Serve immediately.
5
6
The selection of pasta is important. Do not use a dry
type pasta; the flavor of the mussel sauce is too
delicate. Also, stay away from very thin fresh pasta
since that requires a creamy sauce without any solid
particles.
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