Mussel Fusilli Recipe
Fusilli paste, more familiar to us like spirals, can hold delicious sauce, goes well with seafood. Therefore, fusilli with mussels in a creamy wine sauce – the focus everything gourmets love: quality, ease of preparation and amazing taste.
Pasta (fusilli) with mussels in a creamy wine sauce
Fusilli is considered curly paste. The length of the spirals is comfortable – about 4cm. Bends of products collect all the yummy. Pasta with mussels in a creamy wine sauce – a very hearty dish. Enough and 100 g of the finished product. And a standard portion of 200g will allow to eat up to a dump!
To cook fusilli with mussels, you will need: 
- Pasta (you can use other “intricate” forms) – calculate by the number of “eaters”.
- Mussels – 4-6pcs per serving.
You can use prepared, peeled seafood, but mussels in the sink when serving really look very interesting. Dish becomes festive.
- If the weight of mussels is 500g, you will need onions (head medium sizes), Little (1 or 2 cloves of garlic)
- Wine (preferably white) – about 100-120ml.
- Sour cream and cream – about 30 g each, or replace delicious butter – about 50g.
- Spices: tasty – black pepper; aromatic – parsley; burning – Chile (optional, for those who love “hotter”.
You can make fusilli with mussels like this:
Suppose you bought frozen mussels (in shells), or at occasion bought fresh shells. All the same, clams need good clear of sand. Just rinse the seafood under the tap. Shells cleared of seaweed and other marine surprises put on fire. After the mussels open their shells, divide them by leaf. Discard unopened.
Pour white wine into a deep pan (you can even apple cider, as gourmets advise), add slices of onion, garlic, selected spices. Surely salt. Put in solution mussels, close, and wait for the seafood to boil. The dishes with them shake occasionally, or just stir content.
After boiling, the clams should boil for a minute or two, otherwise will become “rubber”. The principle of “squid” in action.
Carefully remove the sinks. In the sauce left over seafood, add sour cream, cream. Not forbidden to replace butter. The degree of “fat” is adjusted to taste.
While your seafood is soaked in wine, getting ready to boil, cook the pasta. Instructions on the packaging to help you.
When all the stages of cooking fusilli with mussels are completed, serve the dish. Decorate as you like. We used Cherry
Tasty ideas
It is customary to serve mussels with white wine. They say that taste seafood in this combination is more saturated. Disclosed especially. Another tasty idea is to cook fusilli with mussels and serve the dish with pesto sauce. They say with fusilli pasta and seafood pesto is especially good.
