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Estevan Moreno ha publicado una actualización
hace al año (editado)
Pasta de pajarita a la crema blanca con mejillones
Preparé la pasta para pajaritas y limpié y cociné los mejillones. Derretí la mantequilla en una sartén y añadí las chalotas y el ajo finamente picados y cociné hasta que estuvieran transparentes. Añadí vino blanco semidulce y cociné durante 5 minutos a fuego medio. A continuación, subí el fuego a medio-alto. A continuación, añadí nata espesa y cociné hasta que espesó ligeramente. Añadí queso parmesano, sal violeta y pimienta al gusto, junto con rodajas de limón recién exprimidas. Después, añadí los mejillones cocidos y lo removí todo junto a temp. Una vez bien incorporados, añadí la pasta de pajarita a la sartén y removí para cubrir completamente. Saqué la pasta y los mejillones por separado y los adorné con perejil. Serví rodajas de limón aparte. Utilicé pasta de pajarita para complementar el tamaño y la forma de los mejillones.
White cream bow tie pasta with mussels
I made bow tie pasta and cleaned then cooked mussels. I melted butter in a sauté pan, then tossed in finely chopped shallots and garlic then cooked until translucent. I added semi-sweet white wine and cooked for 5 minutes over medium heat. Then, I increased the heat to medium-high to simmer. Next, I added heavy cream and cooked until it slightly thickened. I added Parmesan cheese, violet salt, and pepper to taste, along with fresh squeezed slices of lemon straight off the tree. After that, I added the cooked mussels and stirred everything together to temp. Once well incorporated, I added the bow tie pasta to the pan and stirred to fully coat. I scooped out the pasta and mussels separately and garnished with parsley. Extra lemon slices were served on the side. Used bow tie pasta to compliment size and shape of mussels.
Traducido del inglés
Orsolya Csernák, evagelovenizelos y3 más9 Comentarios-
Level:
Executive Chef
Me encanta la pasta
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Level:
Scoolinary Team
@cecu6669hotmail-com ¡Maravillosa textura, si!
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Level:
Scoolinary Team
Great to see you back here, chef! 👏 This dish is a beautiful balance of elegance and comfort—those mussels look perfectly cooked, and the creamy white sauce has a gorgeous sheen. The touch of violet salt is a fascinating choice! How did it influence the overall flavor profile? Also, using bow tie pasta to match the mussels’ shape is a brilliant detail. Keep sharing these inspiring creations! 🍽️
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@Sol Damiani I chose the violet salt to compliment the semi sweet white wine, and that added a salty flavor bridging the semi sweet with the lemon citrus tones supported by the cream and mussels.
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Level:
Scoolinary Team
@AeldarBeldar 🙌👌 Thank you Chef!
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@Sol Damiani thank you.
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Level:
Scoolinary Team
That looks amazing! I love how you used farfalle pasta to match the mussels—it’s such a clever touch. The sauce looks super creamy, and with the parmesan and lemon, I bet it turned out incredible. I’m curious—did you leave the mussels whole to make them stand out on the plate, or did you try chopping them up and mixing them into the sauce?
Thanks for sharing this with the community!
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@Sussan Estela Olaya thank you, I only removed from shell, cleaned, and kept whole for texture to add a more wholesome bite to the pasta.
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Level:
Scoolinary Team
@13starsermgmail-com That’s an awesome tip! Keeping the mussels whole really enhances their delicious flavor. Thanks again for sharing it with the community!🫶🏻
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