Picked up a bag of frozen mussel meat and wasn't sure what I was going to do with it. Turns out mussels are pretty high in protein (Yay!) and are a cinch to make with this creamy garlic pasta!
14 oz (400g) frozen cooked mussel meat, defrosted in fridge overnight
3-4 tsps minced garlic
5 shallots, thinly sliced
1 tbsp butter
1 tsp dry oregano
1 cup cooking cream (35%)
2 tbsps fresh chopped parsley
1/2 tsp fennel seed
salt and pepper to taste
zest of 1 lemon
Start cooking the spaghetti and while it's cooking melt butter in a large skillet. Add the shallots and sauté on medium high heat 2-3 minutes, then add the mussel meat and cook another 2-3 minutes to heat through. Toss in the garlic and cook for 1 minute. Stir in the cream, oregano, fennel seeds, salt and pepper. Heat on medium about 4-5 minutes or until cream is hot.
Add the lemon zest then toss in the cooked and drained spaghetti.
Plate and serve topped with fresh chopped parsley, more black pepper and if you like, some grated parmesan cheese.
Dinner for 2-3 in under 30 minutes!
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