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Bantry Bay Premium Irish Mussels give us all a simple way to make a sustainable difference. In this beautiful place, at the edge of world, nature has crafted the perfect environment to grow sweet, juicy Blue Shell Mussels. They grew here before us, organically. They grow here now, organically. All we add is gentle nurturing and careful tending ...
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ABOUT BANTRY BAY MUSSELS. We are a family-owned and run...
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The unique, natural and organic environment of Bantry Bay...
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OUR ORGANIC OCEAN FARMS In the pure emerald waters of Bantry...
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COOKED FROZEN. IQF MUSSELS. Our larger 10kg packs are...
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Our organic Blue Shell Mussels are packed with protein and...
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The technical storage or access is strictly necessary for...
- About Us
COOKED FROZEN. IQF MUSSELS. Our larger 10kg packs are prepared especially for the food service Industry. We ensure that the mussels we bring from tide to table retain their fresh from the sea flavour and texture. These are perfect as an ingredient in Paella, Seafood Mix or Seafood ready meal. SEE THE RANGE.
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Jan 31, 2021 · Mussels with Pasta! July 18, 2020 January 31, 2021 Posted in Ingredient Highlight , My Recipies On the package for Bantry Bay ‘s Mussels in a Garlic Butter Sauce it says ” you’re just a few minutes away from a delicious meal” Have to agree with them!
Frozen and vacuum packed for your convenience; Quick & Convenient to cook; Ingredients: Mussels, White Wine, Butter, Cream, Onions, Parsley, (Contains Shellfish, See allergens in bold).
- Why I Use Frozen Mussels Meat?
- Ingredients
- How to Make The Frozen Mussels Recipe?
- Serving The Mussels Pasta
I always prefer to have mussels or prawns in the freezer, which I can use, especially when preparing dinner for several people. It’s easy to cook because they are pre-cooked, without a shell, so it is effortless to cook with them; they only need a few minutes to be ready, and I will add them to the recipe’s end. If you want to make the frozen musse...
From this frozen mussels recipe, I will use 500 g (1.10 lb) of cooked and frozen mussels and 400 g ( 0.90 lb) of fresh tagliatelle pasta to get four servings. Because we have to add some vegetables, I will use a fennel bulb, a sweet red pepper, a shallot, three cloves of garlic and a bunch of parsley. I will also make a sauce that will boil the fre...
Preparing the Ingredients
I will finely chop the onion and garlic cloves for the beginning because I will start the recipe with their frying. Because the cooking time is short, I like to cut them very small so they cook as quickly as possible. Next comes the fennel bulb, which, after removing the first row from the peel, I cut in half, then again in two and sliced as thin as possible.
Frying the Vegetables
In a large frying pan or wok, heat 50 ml ( 3.5 tablespoons) of olive oil and a tablespoon of unsalted butter and put the onion and minced garlic to fry over medium heat. After a minute: 1. Add the sliced fennel. 2. Season with a teaspoon of sea salt. 3. Simmer, occasionally stirring, for about two minutes, so the fennel softens a little. Now you can add the sliced sweet pepper, and half a teaspoon of dried chilli, which will flavour the dish, and sauté over medium to low heat for about three...
Add Liquid Ingredients
Before I add the pasta, I will make a kind of sauce in which this tagliatelle pasta will boil, so I will add the white wine to the pan first and let it simmer for a minute to remove the alcohol content. Now add the whipped cream, season with one teaspoon of sea salt, mix and leave for a minute to reach boiling temperature and mix with the wine, forming a delicious sauce.
This frozen mussels recipe, tagliatelle pasta with mussels in white wine and double cream sauce, is served hot, with a little chopped parsley sprinkled on top and lemon slices next to it; they are so delicious. If you liked my frozen mussels recipe and you want other tasty pasta recipes, I can recommend you from our blog and others, such as: 1. Tur...
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Sep 14, 2020 · Season shrimp with salt, pepper, garlic powder and paprika. Boil the frozen mussels in the bag for seven minutes. Heat olive oil in skillet and saute shrimp until pink on both sides. Remove from the skillet and set aside. Add minced garlic and shallots and saute until translucent. Deglaze the skillet with cooking wine.
Microwave: Empty contents of pouch into a microwaveable dish, cover and cook for 5-6 min. Mix and serve. Or, pierce pouch and place on a microwave plate, cook for 5-6 min. Allow to stand for 1 minute. Open with care and serve. Storage: Store frozen.
