Mussels from the freezer: a tasty dish
Recipe for frozen mussels that is simple, quick, and easy to make, but… features shelled mussels, fennel, and fresh tagliatelle pasta in a double cream and white wine sauce.
Shelled mussels, fennel, and fresh tagliatelle pasta in a double cream and white wine sauce make for a delicious meal in this frozen mussels recipe. Make this recipe for yourself and your unprepared guests, and you'll all enjoy a delicious meal.
Contents List
Those who enjoy shellfish should try the famous king prawn noodles recipe, which we will not be making today, and this delicious and creamy recipe with fresh pasta that we will cook today.
If I need to make dinner for a large group of people, I like to keep frozen mussels or prawns on hand. They are already prepared and shelled, making them a breeze to prepare; they only take a few minutes to cook, and I plan to add them at the very end of the recipe.
The fresh mussels called for in the frozen mussels recipe must be cooked before they can be used in the dish. e mussels are steamed in a covered pot with some water and wine until they open, and then the meat is removed from the shells and tossed with the pasta.
This recipe calls for 500 g (1 lb) of frozen mussels. 10 kg / 22.35 lb) of cooked and frozen mussels and 400 g (0.91 lb) of For four servings, you'll need 45 kilograms (about 90 lb.) of fresh tagliatelle pasta.
A fennel bulb, a sweet red pepper, a shallot, three cloves of garlic, and a sprig of parsley will do, as these are the vegetables I'll be using to fulfill the mandated addition.
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For the sauce, I'll use 300 ml (10 fl oz) of double cream and 300 ml (10 fl oz) of semi-dry white wine. This will be poured over the fresh pasta and mussel meat as they boil.
Advertisements The onions and garlic will need to be finely chopped because they will be the first ingredients to be fried. Since there isn't a lot of time to cook them, I prefer to make them as tiny as possible. 
The fennel bulb follows; after peeling off the outermost layer, I divide it in half lengthwise and then again crosswise, and finally slice it as thinly as possible.
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Prepare the sauce by heating 50 ml (3 Onion and minced garlic should be fried in olive oil (about 5 tablespoons) and unsalted butter (1 tablespoon) over medium heat. 
As soon as the minute is up:
- Slice some fennel and add it to the dish.
- Add one teaspoon of salt, preferably sea salt.
- For about two minutes while stirring occasionally, simmer so that the fennel softens.
Now season the dish with half a teaspoon of dried chili and sauté the sliced sweet pepper over medium-low heat for about three minutes. 
Adding the white wine to the pan and letting it simmer for a minute to remove the alcohol content is the first step in making a sauce in which this tagliatelle pasta will boil. 
Once the wine has reached a boil, add the whipped cream, season with a pinch of salt, and let the mixture sit for a minute.
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I throw in some tagliatelle pasta, which only takes about five minutes to cook because it's so fresh. Pasta made from dry ingredients needs to be boiled in salted water until "al dente," then drained and mixed with the sauce.
To enhance the flavor, I sprinkled in a half teaspoon of garlic powder and a teaspoon of dried oregano. 
After two minutes, add the frozen mussels and the chopped parsley to the pasta and sauce, mix gently so that everything is combined, then cover and set aside for three more minutes. Keeping the lid on while cooking pasta ensures that none of the liquid will evaporate, that the pasta will absorb all of the liquid, and that the heat will be contained within the pot.
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This concludes the preparation of the frozen mussels; they should rest, covered, for another five minutes before being served. 
Hot, with a little chopped parsley on top and some lemon slices on the side, these frozen mussels made with tagliatelle pasta and mussels in a white wine and double cream sauce are incredibly tasty.
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I can recommend other tasty pasta recipes from our blog and others if you liked my frozen mussels recipe. 
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Cooked frozen mussels, fennel, and fresh tagliatelle in a double cream and white wine sauce make for a delicious meal.
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- 500 g mussels cooked
- 400 g Pasta tagliatelle fresh
- 1 piece bulb of fennel
- 1 piece Pepper, red, sweet
- 1 piece shallot
- 3 cloves garlic
- 1 bunch parsley
- 300 ml cream double
- 300 ml white wine
- 50 ml olive oil
- 1 tbsp butter without salt
- 2 tsp sea salt
- ½ tsp powdered garlic
- ½ tsp hot pepper flakes
- 1 tsp oregano, dried
- In a large skillet, melt the unsalted butter and olive oil over medium heat. Add the minced garlic and onion and cook for 1 minute.Advertisements
- Add the sliced fennel a minute later, along with a teaspoon of sea salt, and simmer for two minutes to allow the fennel to soften.
- For about three minutes, sauté the sliced sweet pepper and dried chili over medium heat.
- First, add the white wine and let it simmer for a minute to remove the alcohol. Then, add the double cream, season with sea salt, mix, and set aside for a minute.
- Tagliatelle pasta, seasoned with garlic powder and dried oregano, can be added and allowed to simmer for two minutes to enhance the flavor of the dish.
- Then, add the frozen shells and the chopped parsley to the pasta and sauce, mix gently to combine, cover, and let sit for three more minutes.
- Keep the lid on for another five minutes to let the flavors blend, and then serve.
- This dish of pasta with mussels in a white wine and double cream sauce is best served steaming hot, with a garnish of chopped parsley and lemon wedges.
Serving: 1 g Calories: 933 kcal Carbohydrates: 87 g Protein: 26 g Fat: 49 g Unhealthy Saturated Fats: 22 g Omega-3 Fatty Acids: 5 g Substitute for Saturated Fat 18 g Trans Fat: 1 g Cholesterol: 194 mg Sodium: 1436 mg Potassium: 1003 mg Fiber: 7 g Sugar: 9 g Vitamin A: 3647 IU Vitamin C: 71 mg Calcium: 175 mg Iron: 7 mg
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