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Spaghettini and Mussel Casserole https://www.metro.ca/userfiles/image/recipes/casserole-spaghettini-moules-1269.jpg PT30M PT30M PT1H00M
Wash the mussels and remove the beards.Pour the water, white wine and lemon juice in a deep cooking pot; bring to a boil.Add the mussels, cover and cook for 3 to 5 minutes or until they open.Remove the meat from the shells, strain the liquid; reserve 60 mL (1/4 cup).Brown the garlic in the butter and season with marjoram, parsley and pepper.Gradually add the cream soup, the milk, and the liquid from cooking the mussels.Cook over medium heat and stir until it is creamy and homogenous.Incorporate the mussels and spaghettini in the sauce.Accompany with broccoli florets and julienned peppers.
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3 lb (1 1/3 kg) mussels in shells 1 cup (250 mL) water 2 Tbsp. (30 mL) white wine 2 Tbsp. (30 mL) lemon juice 1 Tbsp. (15 mL) butter 1 clove of garlic, minced 1 pinch of marjoram 1/4 cup (60 mL) fresh chopped parsley 1/2 tsp. (3 mL) black pepper 14 oz (398 mL) can cream of mushroom soup 1/4 cup (60 mL) 2 % milk 2 cups (500 mL) cooked spaghettini
Spaghettini and Mussel Casserole

Spaghettini and Mussel Casserole

Rate this recipe
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4
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 lb
    (1 1/3 kg)
    mussels in shells
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  • 1 cup
    (250 mL)
    water
  • 2 Tbsp.
    (30 mL)
    white wine
  • 2 Tbsp.
    (30 mL)
    lemon juice
  • 1 Tbsp.
    (15 mL)
    butter
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    $5.99 ea.

    250 g, SALTED


  • 1
    clove of garlic, minced
  • 1
    pinch of marjoram
  • 1/4 cup
    (60 mL)
    fresh chopped parsley
  • 1/2 tsp.
    (3 mL)
    black pepper
  • 14 oz
    (398 mL)
    can cream of mushroom soup
  • 1/4 cup
    (60 mL)
    2 % milk
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    NATREL ORGANIC MILK

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  • 2 cups
    (500 mL)
    cooked spaghettini
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Imprimer ma sélection

Preparation

Wash the mussels and remove the beards.

Pour the water, white wine and lemon juice in a deep cooking pot; bring to a boil.

Add the mussels, cover and cook for 3 to 5 minutes or until they open.

Remove the meat from the shells, strain the liquid; reserve 60 mL (1/4 cup).

Brown the garlic in the butter and season with marjoram, parsley and pepper.

Gradually add the cream soup, the milk, and the liquid from cooking the mussels.

Cook over medium heat and stir until it is creamy and homogenous.

Incorporate the mussels and spaghettini in the sauce.

Accompany with broccoli florets and julienned peppers.

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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