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Spaghetti with Mussels
2013-08-06
https://www.metro.ca/userfiles/image/recipes/spaghetti-moules-5606.jpg
PT25M
PT15M
PT40M
Preheat oven to 400°F (200°C).Scrub and debeard mussels.In a big pot, bring water and white wine or lemon juice to a boil.Add mussels, cover and cook 3 - 5 minutes or until mussels are open.Discarding unopened ones, remove flesh from shells and strain liquid, reserving 1/4 cup (60 mL).In a big pot, cook garlic, marjoram, parsley and pepper in butter over medium heat.Gradually add cream of mushroom soup, milk and reserved cooking liquid.Cook, stirring until sauce is smooth and creamy.Stir mussels and spaghetti into the sauce.Garnish with parsley and serve.
4
Metro
3
3
4
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3 lb (1,5 kg) Blue mussels
1 cup (250 mL) water
2 Tbsp. (30 mL) white wine or lemon juice
1 Tbsp. (15 mL) butter
1 garlic clove, sliced very fine
marjoram
1/4 cup (60 mL) chopped parsley
pepper to taste
14 oz (398 mL) cream of mushroom soup
1/4 cup (60 mL) 2% milk
2 cups (500 mL) cooked spaghetti
fresh parsley to garnish
Spaghetti with Mussels
4
servings
0:25
Preparation
0:15
COOKING
0:40
TOTAL TIME
Ingredients
-
3 lb
(1,5 kg)Blue mussels
-
1 cup
(250 mL)waterYou might like:
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2 Tbsp.
(30 mL)white wine or lemon juiceYou might like:
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750 ml SELECTED VARIETIES
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750 ml SELECTED VARIETIES
-
1 Tbsp.
(15 mL)butterYou might like:
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454 g
NATREL ORGANIC OR LACTOSE-FREE BUTTER STICKS OR NATREL ORGANIC OR LACTOSE-FREE BUTTER STICKS
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1
garlic clove, sliced very fine
-
marjoramYou might like:
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IRRESISTIBLES ORGANIC HERBS 1 un.
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IRRESISTIBLES ORGANIC HERBS 1 un.
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-
1/4 cup
(60 mL)chopped parsley
-
pepper to taste
-
14 oz
(398 mL)cream of mushroom soupYou might like:
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SELECTED SIZES, SELECTED VARIETIES
CAMPBELL‘S SOUP, FRANCO-AMERICAN OR CLUB HOUSE GRAVY
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SELECTED SIZES, SELECTED VARIETIES
-
1/4 cup
(60 mL)2% milkYou might like:
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2 L, SELECTED VARIETIES
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1.5 L SELECTED VARIETIES
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2 L, SELECTED VARIETIES
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2 cups
(500 mL)cooked spaghettiYou might like:
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300 - 375 g SELECTED VARIETIES
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300 - 375 g SELECTED VARIETIES
-
fresh parsley to garnish
Preparation
Preheat oven to 400°F (200°C).
Scrub and debeard mussels.
In a big pot, bring water and white wine or lemon juice to a boil.
Add mussels, cover and cook 3 - 5 minutes or until mussels are open.
Discarding unopened ones, remove flesh from shells and strain liquid, reserving 1/4 cup (60 mL).
In a big pot, cook garlic, marjoram, parsley and pepper in butter over medium heat.
Gradually add cream of mushroom soup, milk and reserved cooking liquid.
Cook, stirring until sauce is smooth and creamy.
Stir mussels and spaghetti into the sauce.
Garnish with parsley and serve.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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