Pasta with mussels and mushrooms
6 servings
60 minutes
Pasta with mussels and mushrooms is a true gastronomic delight inspired by the richness of Italian cuisine. Seafood like mussels traditionally features in Mediterranean recipes, while mushrooms add depth and richness to the flavor. In this dish, delicate bowties absorb the creamy texture of coconut milk, creating a harmonious blend of earthy notes from the mushrooms and the sweet-salty aroma of seafood. Light herbal accents of dill refresh the flavor palette, while a mix of peppers adds spiciness. Served hot, it perfectly complements a cozy dinner or an elegant lunch. This dish evokes Italian coastal towns where fresh seafood and aromatic spices come together in beautiful culinary creations.
1
Pour water into the bowl, add 1 tsp of salt, and bring to a boil in the multicooker on the 'Spaghetti/Dumplings' mode.
- Salt: 2 teaspoons
2
Add pasta to boiling water and cook them (time is indicated on the package). Drain the water and transfer the cooked pasta to a deep bowl.
- Pasta: 300 g
3
Fry the finely chopped onion with mushrooms in sunflower oil. Use the 'Fry' mode, time - 25 minutes.
- Onion: 300 g
- Fresh button mushrooms: 300 g
- Vegetable oil: 30 ml
4
Mix the mushroom sauté with bowties, thawed mussels, finely chopped dill, coconut milk, salt, and pepper.
- Fresh button mushrooms: 300 g
- Pasta: 300 g
- Frozen mussels: 500 g
- Dill: 1 bunch
- Coconut milk: 500 ml
- Salt: 2 teaspoons
- Mixed peppercorns (four peppers): pinch
5
Cook in 'Fry' mode for another 2-3 minutes.
6
Place the pasta in deep plates and serve at the table.
