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Pasta Vongole

I’ve had this post in my draft for a while now. I made this sometime in April. The weather still a bit cold that time.

When I went out for the weekly grocery shopping, I passed a fish kiosk. Been a while since I bought fresh fish. Oh yeah, most of fishes and chickens they sell in Sweden are frozen. I dunno why. Fresh ones are a bit pricey. Especially for fish and seafood.

Fresh Mussels

When I lived in the UK, I used to eat fresh mussels a lot. Not just because it’s cheap, but I always like seafood a lot. And when I found fresh mussels in the fish kiosk, I was so excited and buy it right away. It’s not everyday I can find fresh mussels here πŸ˜›

So, I didn’t really know what to do with the mussels once I got home. But I wash them right away to keep them fresh. And threw the bad ones. The weather that day was very cold, so I thought why not making pasta vongole then? It’s quick and easy anyway πŸ™‚

Ingredients:

500g cooked pasta (your choice)

1 kg fresh mussels, cleaned

2 shallots, finely chopped

200ml cream

500ml vegetable stock

3 button mushrooms, sliced

1 medium size tomato

1 baby gem lettuce, sliced

3 tbsp peas

salt & pepper

 

How to:

Cut the tomato into half then scrap all the seeds. And cut into small cubes.

Prepare and preheat a large pot (set your stove to maximum heat). When the pot is nice and hot, add a little bit of oil and shallots. Quick stir and add in the mussels and the stock. Put the lid on. Let it cook for 30 seconds.

Open the lid. Add cream, tomato, lettuce and peas. Cook for 1 more minute / until the broth is boiling.

Add salt & pepper and take of from the heat.

Serve with the pasta.

 

note: If you have white wine, I recommend to use that. Just substitute half of the vegetable stock.

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