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Here is a delicious pasta recipe with seafood (shrimp, crab and mussels).
Ingredients for 4 persons :
- 250 g of pasta (conchiglies)
- 1 onion
- 1 clove of garlic
- 150 g button mushrooms
- 20 g butter
- 20 cl of liquid cream
- 350 g of prawns
- 100 g crab crumbs
- Coarse salt, salt, pepper
- 1 kg of mussels
- 2 shallots
- 30g butter
- 10 cl of dry white wine
Seafood Pasta Recipe
For the marinated mussels:
- Scrape and deburr the mussels. Immerse them in cool water and wash them, renewing the water several times, let them drip in a colander.
- Peel, wash and chop the shallots.
- In a casserole dish, melt the butter, add the shallots and sweat for a minute. Add the white wine and let it evaporate slightly.
Add the mussels, season and cook until they split. Then remove them from the casserole, strain the juice (set aside) and shell them.
- Peel, wash and chop the onion and garlic (degermed).
- Clean and mince the mushrooms.
- Shell the prawns.
- In a saucepan, melt the butter, add the garlic and onion, cook for 2 minutes and add the mushrooms. Cook for 5 minutes. Pour in the cooking juices from the mussels and the cream. Bring to a boil and add the shrimp and shelled mussels. Cook for 1 minute.
- Cook the pasta in boiling salted water with coarse salt “al dente”.
Drain and pour over the contents of the pan. Mix well. Divide among 4 plates, sprinkle with crab meat.
Depending on the contents of your cupboards, don't hesitate to combine this recipe with other varieties of pasta.
Cellar side: wine to accompany pasta with seafood
The maritime character of the dish and the cream call for fresh and acidic wines. If you want to enhance the aromatic touch provided by garlic and mushrooms, choose a wine made from the Sauvignon grape, such as a Reuilly, while for a more iodized combination, you will prefer a Bourgogne aligoté. For red wine lovers, the fruitiness of a Beaujolais will provide an interesting contrast to the aromas of the dish.
Words from the kitchen
Sweat: remove the water from the vegetation of a vegetable by heating it gently without coloring in a fatty substance in order to concentrate the flavors.
Recipe: T. Debéthune, Photo: C. Herlédan