Mussel Pasta Sauce
Instructions:
- 100 - 200 g of cooked and deshelled mussels (see the basic recipe)
- 250 ml of saffron-spiced mussel bouillon (see the basic recipe)
- 125 ml whipping cream
- 1 egg yolk
- fresh pasta as desired, e.g. linguine or a similar band pasta that can well carry the chopped mussels
- Fresh pasta can be prepared in a matter of minutes, a rather important aspect when it comes to aphrodisiac cooking. And what can be a better way of serving the pasta than together with a mussel sauce with a strong saffron taste.
- 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. The selection of pasta is important.
- Do not use a dry type pasta; the flavor of the mussel sauce is too delicate. Also, stay away from very thin fresh pasta since that requires a creamy sauce without any solid particles.