Mussels and Tri-Color Farfalle in Creamy White Sauce
I love eating mussels and pasta and combining them together makes for a great tasting entrée when made with a creamy white sauce. I tried a similar dish in a restaurant that not only had mussels but also had shrimp and other seafood but it just didn't taste that good and the pasta was too firm for my taste. I wanted to try making it myself at home as I love to cook. I was sure it would turn out better than that dish I tried at the restaurant. And it did, thanks to my uncle, who is an amazing cook, for guiding me on how to make the creamy white sauce mixture. After all that is the key ingredient. If the sauce is not good then the dish will not be good either.
When making this mussel with pasta in creamy white sauce dish I used tri-color farfalle pasta, which tastes really good, but any pasta can be used really. It all depends on which pasta you love the best.
If you are interested to try this dish check the recipe below. Hope you enjoy it!
Mussels, Tri-Color Farfalle Pasta in Creamy White Sauce
- 1 package Mussels (no shell)
- 2.5 cups Heavy Cream or Light Cream
- Less than 1/4 tsp Turmeric
- Dried Basil
- One thick slice Butter
- Fresh Dill
- A pinch Black Pepper
- Half package Tri-Color Farfalle Pasta
- Measure out 2.5 cups of heavy cream* and pour into a deep pan. Place on medium heat. Add a bit less than 1/4 teaspoon of turmeric, a pinch of black pepper, butter, dried basil and fresh dill. Cook until the heavy cream thickens a little.
- When the heavy cream thickens, rinse the mussels in a colander and place into the pan. Cook for about five minutes or so with the lid covered, stirring occasionally.
- While the mussels are cooking, boil the tri-color farfalle pasta in a pot of salted water with a little bit of olive oil in it, until it is tender enough for you. When the farfalle is done cooking drain it and place into the pot with the mussels. Stir the contents, cover with a lid and let cook for a few minutes. Then turn off the heat and let sit for a little bit and then serve.
- If there is left over sauce left in the pot or on a plate after you've finished eating it, don't spill it out. Take some fresh white bread and dip it into the sauce and eat. It will taste so good you'll crave for more.
- * You can use half-n-half instead of heavy cream when making this recipe. Keep in mind though that most likely the sauce will not thicken. The dish will still taste great though. So, if you are not a fan of heavy cream, feel free to use half-n-half. You can always add a little bit of flour to thicken the sauce. But I prefer not to use flour, so if I use half-n-half I enjoy the dish without the sauce being thick, and it's still very good.
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