Macaroni with frozen mussels and cream

6 servings
30 min

Let's prepare products according to the list. I have pasta - & quot; butterflies & quot; from hard wheat varieties. The amount of garlic is at your discretion.

The first step is to boil the pasta. We prepare according to the instructions on the package. I boil until tender, not al dente, because then I just warm up in the sauce.

In a deep frying pan or saute pan, heat the vegetable oil, cut the onion into a small cube, fry until soft.

Garlic. Many simply heat the garlic in the oil and then discard, resulting in a garlic-scented oil. I suggest running garlic cloves through the press, adding to the onion and frying. It will be very fragrant and delicious - the cream with garlic gives a striking taste!

When the vegetables are cooked to softness, pour cream. Fat at your discretion. If the cream is 10-12% fat - warm up literally half a minute so that they do not curl up. If the fat content is higher than 20% - warm up for 2-3 minutes over low heat stirring.

Then we pour in 2 spoons of soy sauce - it will give a flavour to our sauce and emphasize the taste of mussels. If you don't like soy sauce, you may not want to add. Warm up with the sauce for another 1 minute.

If you have fresh frozen mussels, do not need to defrost them, send them immediately to the sauce, mix and cook for 7 minutes.

Then we send the cooked pasta into our sauce with mussels, mix and warm literally 1-2 minutes so that the pasta is well soaked in the sauce.

The dish is done!

For the taste and structure of the dish, I suggest sprinkling pasta on top with grated cheese.

Mussel pasta is ready! Serve hot with fresh vegetables. In a meek time, a delicious and nutritious lunch is ready.

Cook for health, a pleasant appetite!