Seafood Pasta with Tomato-Mussel Broth by @cedriklorenzen

1h10

2 servings

🫒

1 tsp

Olive oil

🧄

2 cloves

Garlic

🧅

1

Onion

🌿

Parsley

🌿

1 sprig

Thyme

🍷

80 g

Red port

🍷

60 ml

White wine

🍲

300 ml

Chicken stock

🍅

4

Tomatoes

🦪

350 g + 10

Mussels

🫙

2 leaves

Saffron

🧈

40 g

Unsalted butter

🦐

240 g

Prawns

🌶️

1.5

Chillies

🧈

50 g

Butter

🍋

0.5

Lemon juice

🌾

130 g

Semolina flour

🥚

1

Egg

🥚

1

Egg yolk

🐚

4 g

Squid ink

🧂

Sea salt

  1. Add
    • Mussels
    • White wine

    In a pot over high heat, add the mussels and 20g white wine and cook briefly until they open.

  2. Strain
    • Mussels

    Strain the mussels over a colander set over a pot to collect the juices.

  3. Infuse
    • Saffron

    Add the saffron leaves to the mussel juices and infuse.

  4. Garnish
    • Mussels

    Keep 10 mussels aside with their meat for garnish; for the remaining mussels, keep the meat and discard the shells.

  5. Add
    • Olive oil
    • Garlic
    • Onion

    In a pot, add generous amounts of olive oil and gently saute the garlic and onion until fragrant.

  6. Add
    • Parsley
    • Mussels

    Add the parsley and mussel meat and stir through.

  7. Add
    • White wine

    Add the white wine and red port and reduce by half.

  8. Add
    • Tomatoes
    • Chicken stock
    • Thyme

    Add the tomatoes, chicken stock, mussel juices, and thyme, and cook until the liquid has evaporated and the base is very thick.

  9. Blend

    Blend the mixture until smooth.

  10. Strain

    Strain the mixture through a fine sieve and place the broth back in a small pot over medium heat.

  11. Reduce

    Reduce the broth until it's thick.

  12. Add
    • Unsalted butter

    Add the butter, stir through, and keep warm.

  13. Cook
    • Prawns

    Cook the prawns lightly and very quickly in a skillet, season, and set aside.

  14. Add
    • Olive oil
    • Butter

    Add olive oil and butter to a skillet over medium heat.

  15. Add
    • Parsley
    • Chillies

    Add the parsley and chilli and cook lightly.

  16. Add
    • Prawns
    • Mussels
    • White wine

    Add the prawns, mussels, and a splash of white wine and cook briefly.

  17. Add

    Add the al dente pasta.

  18. Add
    • Lemon juice

    Add the lemon juice, season, and serve immediately.

Seafood Pasta with Tomato-Mussel Broth by @cedriklorenzen

1h10

2 servings

🫒

1 tsp

Olive oil

🧄

2 cloves

Garlic

🧅

1

Onion

🌿

Parsley

🌿

1 sprig

Thyme

🍷

80 g

Red port

🍷

60 ml

White wine

🍲

300 ml

Chicken stock

🍅

4

Tomatoes

🦪

350 g + 10

Mussels

🫙

2 leaves

Saffron

🧈

40 g

Unsalted butter

🦐

240 g

Prawns

🌶️

1.5

Chillies

🧈

50 g

Butter

🍋

0.5

Lemon juice

🌾

130 g

Semolina flour

🥚

1

Egg

🥚

1

Egg yolk

🐚

4 g

Squid ink

🧂

Sea salt

Preparation Steps

  1. Step 1/18

    In a pot over high heat, add the mussels and 20g white wine and cook briefly until they open.

    🦪Mussels
    🍷White wine
    🍲Pot

  2. Step 2/18

    Strain the mussels over a colander set over a pot to collect the juices.

    🦪Mussels
    🧺Colander
    🍲Pot

  3. Step 3/18

    Add the saffron leaves to the mussel juices and infuse.

    🫙Saffron

  4. Step 4/18

    Keep 10 mussels aside with their meat for garnish; for the remaining mussels, keep the meat and discard the shells.

    🦪Mussels

  5. Step 5/18

    In a pot, add generous amounts of olive oil and gently saute the garlic and onion until fragrant.

    🫒Olive oil
    🧄Garlic
    🧅Onion
    🍲Pot

  6. Step 6/18

    Add the parsley and mussel meat and stir through.

    🌿Parsley
    🦪Mussels
    🍲Pot

  7. Step 7/18

    Add the white wine and red port and reduce by half.

    🍷White wine
    🍷Red port
    🍲Pot

  8. Step 8/18

    Add the tomatoes, chicken stock, mussel juices, and thyme, and cook until the liquid has evaporated and the base is very thick.

    🍅Tomatoes
    🍲Chicken stock
    🌿Thyme
    🍲Pot

  9. Step 9/18

    Blend the mixture until smooth.

  10. Step 10/18

    Strain the mixture through a fine sieve and place the broth back in a small pot over medium heat.

    🧺Fine sieve
    🍲Pot

  11. Step 11/18

    Reduce the broth until it's thick.

    🍲Pot

  12. Step 12/18

    Add the butter, stir through, and keep warm.

    🧈Unsalted butter
    🍲Pot

  13. Step 13/18

    Cook the prawns lightly and very quickly in a skillet, season, and set aside.

    🦐Prawns
    🍳Skillet

  14. Step 14/18

    Add olive oil and butter to a skillet over medium heat.

    🫒Olive oil
    🧈Butter
    🍳Skillet

  15. Step 15/18

    Add the parsley and chilli and cook lightly.

    🌿Parsley
    🌶️Chillies
    🍳Skillet

  16. Step 16/18

    Add the prawns, mussels, and a splash of white wine and cook briefly.

    🦐Prawns
    🦪Mussels
    🍷White wine
    🍳Skillet

  17. Step 17/18

    Add the al dente pasta.

    🍳Skillet

  18. Step 18/18

    Add the lemon juice, season, and serve immediately.

    🍋Lemon juice
    🍳Skillet

Composition

Ingredients

Types

Oil, Vegetables, Herbs, Alcohol, Broth, Seafood, Spices, Dairy, Fruit, Grains, Eggs

Ingredients

Olive oil, Garlic, Onion, Parsley, Thyme, Red port, White wine, Chicken stock, Tomatoes, Mussels, Saffron, Unsalted butter, Prawns, Chillies, Butter, Lemon juice, Semolina flour, Egg, Egg yolk, Squid ink, Sea salt

Notes

Olive oil (generous amounts, for the broth base, for the pasta), Garlic (finely diced, for the broth), Onion (very small, finely diced), Parsley (small handful, finely chopped, for the broth), White wine (for the broth, a splash, for finishing), Chicken stock (or fish stock), Tomatoes (vine-ripened, skin peeled (optional) and finely diced), Mussels (cleaned, leftover cooked, for finishing), Saffron (optional), Unsalted butter (for the broth), Prawns (finely chopped, for the broth), Chillies (1-2 small chillies, finely chopped), Lemon juice (half a squeeze), Semolina flour (for the pasta), Egg (for the pasta), Squid ink (or cuttlefish ink), Sea salt (for the pasta)

Allergens

Sulphites, Crustaceans, Molluscs, Milk, Gluten, Eggs

Dietetics

Dietary regimen

High-Protein, Nut-Free, soy-free

Calories

720 kcal

Macro nutrients

Protein: 38g, Carbohydrates: 58g, Fat: 34g, Fiber: 4g, Sugars: 7g

Nutritional Information

Minerals

Iron: 5.5mg, Zinc: 2.8mg, Sodium: 980mg, Potassium: 750mg, Selenium: 45µg

Vitamins

Vitamin B12: 7.5µg, Vitamin C: 20mg, Vitamin A: 350µg, Folate: 60µg

Preparation

Time Information

Preparation

40 minutes

Cooking

30 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

18 steps

Equipments

Utensils

Colander, Fine sieve, Skillet, Pot, Knife, Cutting board, Mixing bowl, Rolling pin or pasta machine

Appliances

to inform

Type

Type

Type Of Dish

Main Course

Occasions

Date Night

Origin

Source

Platform

instagram

Original Creator

@cedriklorenzen

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Saucy, Tender, Silky, Al Dente

Flavors

Savory, Umami, Garlicky, Briny, Rich, Slightly Spicy

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

leftovers : 1 day (store in an airtight container,best eaten fresh as seafood pasta does not reheat well,reheat gently over low heat with a splash of water or stock), raw pasta dough : 2 days (wrap tightly in plastic,refrigerate before rolling and cooking)