To Get Perfect Fresh pasta with mussels and porcini (mushroom) I really love the mussels and this combination is really nice and light!, we need 13 Ingredients And 8 Steps

sTep by step tutorial Fresh pasta with mussels and porcini (mushroom) I really love the mussels and this combination is really nice and light! Mushroom pasta mixed with sausage mince is a hearty dish full of rich flavours and country aromas. The intensity of porcini mushrooms will take you direct. Hello, guys today I am making the Italian creamy pasta with mussels and mushrooms.

I absolutely love pasta with mushroom, especially wild mushroom we get to hunt ourselves. There's nothing quite like a fresh porcini and when prepared in this delicious pasta dish?? The combination of mussels and beans was a new one to me, and to my surprise I really liked this dish when I prepared… Drain the mussels, catching the liquid they release. You can cook Fresh pasta with mussels and porcini (mushroom) I really love the mussels and this combination is really nice and light! using 13 ingredients and 8 steps. Here is how you achieve Fresh pasta with mussels and porcini (mushroom) I really love the mussels and this combination is really nice and light!.

Ingredients of Fresh pasta with mussels and porcini (mushroom) I really love the mussels and this combination is really nice and light!

Prepare 300 grams of fresh pasta.
You need to prepare of mussels.
You need to prepare 250 grams of mussels.
Prepare 1/3 cup of white wine (Muscadet).
You need to prepare 2 clove of garlic fined choped.
You need to prepare 1 pinch of of pepper, parsley, koliander or mint and olive oil.
Prepare of Sauce.
Prepare 50 grams of dry porcini**.
Prepare 1 cup of liquid from the boiled mussels.
Prepare 4 tbsp of cream (optional).
You need to prepare 1 of fresh black pepper, salt.
You need to prepare 1 of mint (optional).
Prepare 10 of cooked mussels.

Leftover parts of an old coffeemaker come in handy for filtering. Filter the mussel liquid with kitchen paper or cheese cloth. Pasta with mussels is one of those complex-tasting dishes that is simple to make. Steam mussels in white wine with chopped shallot and crushed garlic for a I season the sauce generously with garlic, fresh herbs and just enough peperoncini to give the tomatoes a little kick.

Fresh pasta with mussels and porcini (mushroom) I really love the mussels and this combination is really nice and light! step by step

*Muscadet is a really nice French wine that combines perfect with the mussels.
*the pasta can be anything but not filled with meat.
Wash the mussels with cold water. Then put them in a pot with all the rest ingridients. Turn the fire on and close the pot. Leave them for 10min. When they are open are ready. If one is close don't mean for sure that is dead, but if you don't have the expirience is better to through it away.
**if you cannot find them dry you can buy the "prepared sauce with porcini" in the vase. Barilla has it..
Filtrate the water from the mussels when they are ready. Put it in a pan.
You can sink the porcini into wine for some minutes if you like, so they ll be soft.Then you can add them into the sauce.
Put all the ingridients in the pan and the last 3 min the boiled fresh pasta.
Stir them for 3 min and in the last stir add the mussels, you can leave one or two with the sheld just for decoration.

All of this can be done in.. Red Potatoes - Delectable Eclair Torte - Mussels Provencale - Chicken Liver Pate - Mini Palmiers - nice and soft lemon cookies basmati rice. - paris-brest - Bouillabaisse - Fresh pasta with mussels and porcini (mushroom) I really love the mussels and this combination is really nice and light! - Fresh pasta with mussels and porcini (mushroom) I really love the mussels and this combination is really nice and light! This comes together really quickly, since the fresh pasta cooks in a few minutes. Fresh cultivated blue mussels often come with a tag that tells you when the mussels were harvested , a best by date as well as the nutritional All you need to do is remove the meat of the mussels and place them in an air-tight container. Be sure to completely cover them with the broth they were cooked.

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