Pappardelle with mascarpone and parsley black mussels

Name: Pappardelle with mascarpone and parsley black mussels
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 SERVINGS
Cuisine: Olasz konyha
Ingredients: 1 kg black mussels; 500 g pappardelle; 100 g butter; 200 ml dry white wine; 100 g mascarpone; 1 lemon; 1 bunch fresh parsley; 1 bunch fresh chives; 1 pc (approx. 150 g) red onion; 4 cloves (approx. 40 g) garlic; A little thyme

4 SERVINGS

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INGREDIENTS

1 kg black mussels
500 g pappardelle
100 g butter
200 ml dry white wine
100 g mascarpone
1 lemon
1 bunch fresh parsley
1 bunch fresh chives
1 pc (approx. 150 g) red onion
4 cloves (approx. 40 g) garlic
A little thyme

PREPARATION

1
Sauté the finely chopped onion and garlic in a little butter.
2
Pour in the white wine and boil over high heat for 2-3 minutes to allow the alcohol to evaporate.
3
Add the black mussels, herbs, and mascarpone, and simmer thoroughly covered for 2-3 minutes.
4
Cook the pasta in boiling salted water, then transfer it directly from the water to the mussel sauce using a slotted spoon.
5
Check seasoning, add more salt, pepper, and sprinkle generously with herbs if needed.

Tip

It can be made with any type of mussels, even canned ones. You can also add shrimp or other types of crustaceans if you like. Any pasta will do instead of pappardelle, just don't overcook it.

Pataky Péter

Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes. Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!