Garlic Stuffed Mussels Linguine
who says kid friendly pasta needs to be carbonara or bolognese? we wanna talk
whenever seafood and pasta is mentioned, i would immediately think: wow fancy.. as you’ll need to always add a splash of wine for a touch of ✨flavour✨. but today, Chef Jason aka Bengwhocooks, has proven me wrong! He has made a kid friendly, almost Vongole-like pasta. so instead of clams, wine, and chili, he replaced it with mussels, white wine vinegar + ginger ale, and no chili. as simple as that, but trust me, it still packs a punch~
but if you are looking for something different, something more familiar, give our Lupcheong Mac & Cheese a try!
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Garlic Stuffed Mussels Pasta
serves 1
green shell mussels, 5 shells (half shell on), washed
2 cloves of garlic, peeled & minced
20g fresh parsley, chopped
20g red chili, chopped (optional)
200g heavy cream
100g pasta of choice
150g ginger ale
25g white wine vinegar
30g fish sauce
salt to taste
directions
in a pot, cook pasta according to its packaging
while pasta is cooking, stuff 1/2 of the minced garlic into mussels and set aside
place mussels into pan, add ginger ale, white wine vinegar, fish sauce and salt. turn on the heat, and allow the sauce to boil. cover and and steam for 3-4 mins (depending on size of mussels)
remove the mussels and throw in the remaining garlic, parsley and chili and simmer till fragrant.
pour in heavy cream and allow to incorporate with the liquid in pan, stirring occasionally
add in pasta and season to taste. serve with mussels on top