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Introduction
Pasta with cream of potatoes and mussels brings together two iconic ingredients, resulting in a rich and creamy dish that embraces both rustic tradition and culinary elegance. The velvety potato cream complements the natural brininess of the mussels, creating a perfectly balanced meal. This dish is not only satisfying but also an ode to coastal flavors, offering a unique twist on traditional pasta dishes. Whether you're preparing it for a cozy dinner or an adventurous gathering, this recipe will impress your taste buds and guests alike.
Ingredients
200g pasta (linguine or spaghetti recommended)
500g fresh mussels, cleaned and de-shelled
2 medium potatoes, peeled and diced
1 small onion, finely chopped
2 cloves garlic, minced
250ml heavy cream
1 tbsp olive oil
1 tbsp butter
1 tsp fresh thyme (optional)
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Zest of 1 lemon
Instructions
Prepare the Cream of Potatoes: In a medium pot, boil the diced potatoes in salted water for about 10 minutes or until tender. Drain and set aside.
Cook the Mussels: In a large pan, heat olive oil over medium heat. Add the garlic and onion, cooking until softened and fragrant. Add the mussels and cover. Allow them to steam for about 5 minutes, shaking the pan occasionally. Once opened, remove the mussels from the shells and set aside, reserving the cooking liquid.
Make the Potato Cream: In the same pot where you boiled the potatoes, melt butter over medium heat. Add the cooked potatoes and a portion of the mussel cooking liquid (around 150ml). Mash the potatoes with a fork or immersion blender until smooth. Stir in the cream, thyme, salt, and pepper, adjusting the consistency with extra mussel liquid or water if needed.
Cook the Pasta: While preparing the cream, cook the pasta according to the package instructions. Drain, reserving a cup of pasta water.
Combine: Add the pasta to the potato cream sauce and toss to coat, adding pasta water to reach your desired sauce consistency. Stir in the mussels, allowing them to heat through.
Finish and Serve: Add lemon zest to the dish for a fresh burst of flavor. Taste and adjust seasoning if necessary. Serve the pasta with a generous sprinkle of fresh parsley and enjoy!
Serving and Storage Tips
Serving: Serve immediately while hot, ideally in shallow bowls to showcase the creamy sauce and mussels. Pair with a light white wine such as Sauvignon Blanc or Pinot Grigio for an added touch of elegance.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of water or cream if the sauce thickens too much. It is not recommended to freeze the dish, as the cream and mussels may alter in texture.
Variations
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