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Capellini with Mussels and Sauce

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
Translated by
Nadia Galinova
Capellini with Mussels and Sauce
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20/02/2022
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Preparation
10 min.
Cooking
20 min.
Тotal
30 min.
Servings
2
"Pasta, mussels and an aromatic sauce - what more could we ask for"

Ingredients

  • capellini - 7.7 oz (220 g)
  • garlic - 3 cloves
  • mussels - 12 pcs. (white, with shells, fresh)
  • white wine - 5 1/3 tbsp (80 ml)
  • cooking cream - 1 2/3 cups (400 ml)
  • parmesan powder - 6 tbsp.
  • salt - by taste
  • white pepper - by taste
  • basil - fresh leaves for decoration
  • olive oil - 3 tbsp.
measures

How to cook

Cut the garlic cloves into thin slices and put them with a little salt in heated olive oil.

When they start to release their aroma, add the mussels, by increasing the heat a little and wait for them to open up, while shaking the dish slightly.

Pour the wine and after a minute remove the mussels, so that they do not become too dry.

Wait for the wine to reduce and pour the cream, while stirring, so that it does not stick to the bottom.

Season with salt and black pepper and cook for a minute or two or until the sauce starts to thicken.

Pour the parmesan, which will further thicken the sauce and stir briefly.

Boil the capellini in salted water according to the manufacturer's instructions.

Strain the cooked pasta and drizzle it with olive oil, by shaking the cookware, so that it gets everywhere and the pasta doesn't stick together.

Serve it immediately, by drizzling it with the delicious sauce and arranging the mussels in each portion.

Garnish with fresh basil leaves and sprinkle with more Parmesan, if desired.

The capellini with mussels and sauce are ready.

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