Mussel Pasta Sauce
Pasta Sauce Fresh pasta can be prepared in a matter of minutes, a rather important aspect when it comes to
Ingredients
- 100 - 200 g of cooked and deshelled mussels
- 250 ml of saffron-spiced mussel bouillon
- 125 ml whipping cream
- 1 egg yolk
- fresh pasta as desired, e.g. linguine or a similar band pasta
Instructions
- 1
Chop half of the mussels coarsely
- 2
In a large pan (there should be space enough also for the pasta), mix the whipping cream and the bouillon; heat until a slow boil, add the chopped mussels and let the mixture simmer for a few minutes.
- 3
Remove the sauce from the heat, add the egg yolk while stirring.
- 4
Continue the heating at a very low heat (the sauce must never boil!) until the whole mussels have absorbed enough saffron taste.
- 5
Meanwhile, cook the fresh pasta. The cooking time will depend on the type of pasta you have chosen.
- 6
Drain the pasta, then add it to the mussel sauce, stir, add the remaining unchopped mussels, and continue stirring at very low heat for a minute or two. Serve immediately.