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Apr 4, 2022 · This frozen mussels recipe is a delicious combination of shelled mussels, fennel and fresh tagliatelle pasta in the double cream and white wine sauce. It’s a simple, quick and easy recipe to make, but you’ll get a delicious dinner for you and your unprepared guests.
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Jun 12, 2020 · 1. Yield: 1 serving. Jump to Nutrition Facts. Ingredients. 1 ½ ounces linguine pasta. 4 ounces frozen mussel meat. 4 teaspoons unsalted butter, divided. 3 ounces cremini mushrooms. freshly ground black pepper to taste. 1 large clove garlic, minced. ¼ cup dry white wine. 1 pinch red pepper flakes (Optional) ⅓ cup light whipping cream (18%)
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Apr 29, 2023 · To do this, melt your butter and sauté the fennel in it. After about 3 minutes, add in your shelled frozen mussels. Three minutes more and you can add in the ingredients for the rest of the sauce. Simmer for another 5 minutes and you're ready to toss it all together with your pasta.
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Nov 5, 2020 · Then add thawed mussels and cook, covered, until mussels are opened up and heated through. Discard any unopened mussels and serve over pasta. TIP: Be careful not to overcook the mussels, as they shrink in size and become tough. Perfectly cooked mussels should easily detach from the shell.
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Apr 19, 2022 · The answer to this is both yes and no! I wouldn't freeze the sauce if you made it with frozen mussels that have been defrosted. However, if you have used fresh mussels that haven't been previously frozen you can freeze it for up to two months.
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Nov 15, 2019 · You can use frozen mussel meat in any of your usual mussel recipes. These shellfish are very flavorful and work well with pasta dishes. Consider adding the cooked mussel meat (with or without the shell) in tomato sauce before tossing with pasta. You can also steam the frozen mussels in the shell with the sauce to add some of the briny flavor.
Mar 5, 2018 · Strain and add the linguini and the parmesan cheese to the mussels, tossing to mix in the sauce. Simmer uncovered for about 5-7 minutes, tossing occasionally, until the sauce thickens and coats the shells and pasta. Serve topped with fresh basil, more parmesan cheese, and a few mussels.