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Spaghetti with mussels in a creamy ginger and turmeric sauce
2024-04-12
https://www.metro.ca/userfiles/image/recipes/spaghettis-moules-gingembre-curcuma-12284.jpg
PT20M
PT20M
PT40M
Finely chop the onion as well as the garlic.In a medium saucepan, froth the butter over medium heat; add the onion and sauté without browning for about 10 minutes, making sure to add the garlic for the last 2 minutes. Season.Add the finely grated ginger, turmeric and lemongrass stem, coarsely broken. Let cook for 1–2 minutes and deglaze with white wine.Reduce the wine until almost dry, and then pour the cream. Bring to a boil and remove from the heat. Once the sauce is lukewarm, remove the lemongrass and purée in a blender at high speed until very smooth. Pass through a fine sieve, using a ladle to help the process along.Cook the spaghetti as per the instructions on the package. Separate the pasta into 4 portions.In the meantime, in a large pot, bring the cream sauce to a boil, adding the mussels and arugula. Let cook for about 2 minutes and add the still-warm, cooked spaghetti.Plate in deep dishes, dividing the mussels and garnish into equal portions.Source: Martin Juneau
4
0
0
0
0
1 pack spaghetti (brand of your choice)
1 pack Frozen Cooked Mussel Meat
1 medium-sized Spanish onion
1 garlic clove
30 g butter
50 mL white wine
200 mL cooking cream 35% m.f.
25 mL fresh ginger, grated
1/2 stem lemongrass (optional)
5 mL turmeric powder
1 pack baby arugula
Salt and pepper to taste
Spaghetti with mussels in a creamy ginger and turmeric sauce
4
Main course
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME
Ingredients
-
1 pack
spaghetti (brand of your choice)
-
1 pack
Frozen Cooked Mussel Meat
-
1
medium-sized Spanish onion
-
1
garlic clove
-
30 g
butter
-
50 mL
white wine
-
200 mL
cooking cream 35% m.f.
-
25 mL
fresh ginger, grated
-
1/2 stem
lemongrass (optional)
-
5 mL
turmeric powder
-
1 pack
baby arugula
-
Salt and pepper to taste
Preparation
Finely chop the onion as well as the garlic.
In a medium saucepan, froth the butter over medium heat; add the onion and sauté without browning for about 10 minutes, making sure to add the garlic for the last 2 minutes. Season.
Add the finely grated ginger, turmeric and lemongrass stem, coarsely broken. Let cook for 1–2 minutes and deglaze with white wine.
Reduce the wine until almost dry, and then pour the cream. Bring to a boil and remove from the heat. Once the sauce is lukewarm, remove the lemongrass and purée in a blender at high speed until very smooth. Pass through a fine sieve, using a ladle to help the process along.
Cook the spaghetti as per the instructions on the package. Separate the pasta into 4 portions.
In the meantime, in a large pot, bring the cream sauce to a boil, adding the mussels and arugula. Let cook for about 2 minutes and add the still-warm, cooked spaghetti.
Plate in deep dishes, dividing the mussels and garnish into equal portions.
Source: Martin Juneau
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.
