I am a fan of carbonara sauce, in fact, I can eat pasta carbonara as it is without addition of anything else. Lately I get bored with the common carbonara recipe, it’s either with bacon, ham, shrimp with peas, and
repeat. I want to find something different, and luckily I saw a pack of frozen
mussels at the grocery store. So this week I decided to play with mussels. Here
is the recipe for Spaghetti Carbonara with Mussels.
Ingredients:
1/2 kg mussels
1 yellow onion, diced
4 eggs
3 cloves of garlic, minced
2 cups of shredded Parmesan cheese
2 tbsp. butter
2 1 /2 cups whipping cream
350 g spaghetti
Salt and pepper to taste
1 tbsp. parsley for garnish (optional)
Preparations:
If you use fresh mussels: Rinse the mussels in cold running
water. Stir with rough hand around the mussels, then check whether the mussels
are alive, by giving them a little tap into the kitchen table. Discard them if
they do not close, or if the shells are damaged. Scrub the mussels clean with a
sponge or a small knife. Boil the mussels in a pot for 5 minutes. Drain and discard the mussels that do not open.
In another pot, add water and salt to boil and cook spaghetti
until al-dente (about 7-8 minutes). Meanwhile, prepare a saucepan and melt the butter. Add onion and garlic and sauté
until fragrant. Drain the spaghetti in a colander and add the spaghetti and mussels to the
sauce pan.
Beat the eggs, whipping cream and 1 1/2 cup of cheese all together in a mixing bowl. Add the mixture to the saucepan and blend it well.
Season with salt and pepper. Cook until sauce is a bit thicken and serve immediately. Top with the remaining cheese and parsley
if you wish.
Happy eating!
