I was in the supermarket last Friday and saw some imported mussels from Belgium in the fridge. It’s the perfect time of the year for them and as
any kind of seafood is near impossible to find in Berlin I soon snapped these up!
If you are looking for a special recipe this weekend then look no further. This is easy to make but a real treat and everyone will love it. I made this last weekend and the creamy sauce was just perfect with the mussels. The chili flakes also gave it that extra kick.
Ingredients:
fresh mussels (enough to serve 2)
prawns (defrosted)
1 small pot creme fraiche
1 tspn chili flakes
1 lemon (the juice of 1 lemon and the zest of half)
2 cloves garlic (crushed)
fresh dill
black pepper
tagliatelle (enough for 2)
20g butter
150ml dry white wine
1 small onion (chopped)
- Heat olive oil in a deep pan and add the onions, garlic, lemon zest, lemon juice and crushed chili. Stir well and add a pinch of salt so that the garlic and chili flakes do not stick to the pan. Keep mixing well for around 5 mins
- Pour in the cream and white wine and mix well and then stir in the butter. Once the butter is melted stir in some fresh chopped dill
- Add the tagliatelle to a pan of boiling water. Stir every now and then and this should take around 10 mins to cook
- Add the mussels and prawns to the pan and stir with the cream. Put a lid on the pan and leave to steam for 10 mins
- After the 10 mins drain the tagliatelle and then pour in with the mussels and prawns. The shells of the mussels will have opened up
- Mix well, add black pepper and more dill and stir well so that everything is combined. Get rid of any mussels that have not opened up
- Dish into a bowl and serve with some lemon wedges
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