Pasta with mussels in cheese sauce

Category: Dishes from cereals and flour products

Ingredients
Frozen mussels	350 g
Cream 10%	250 g
Hard cheese young	100-110 g
Aged hard cheese like Parmesan	60-70 g
Paste	300-320 g
Zest	1 lemon
Garlic	2 cloves
Ground sweet paprika	2 tsp
Oregano (basil) dried	1 tsp
Saffron	1 pinch
Salt	taste
Olive oil

Cooking method

Defrost the mussels.
Mussels may have beards that have not been removed, they are not harmful but may contain sand. Therefore, the mussels need to be checked, and if there are barbs, remove them by pulling, they come off quite easily.
Crush the garlic with the plane of a knife, do not chop.
Grate the lemon zest on a fine grater.
Put the water to heat up for the paste. Boil the pasta in plenty of water, so take a large saucepan (~ 4 L).
Grate young and aged cheeses on a fine grater, but do not mix.
Heat olive oil in a skillet, throw garlic into it, brown it , and then take out and discard the garlic. Put all the mussels in the garlic oil at once , stir a couple of times, sprinkle with paprika , stir, fry a little until the mussel juice evaporates. Pour cream over the mussels, add a pinch of saffron.
Add grated young cheese , place well and cook, stirring occasionally, until the cheese is melted. Pour lemon zest into the sauce and cook for a few more minutes. Season with salt to taste, place and set aside until pasta is prepared.
Add salt and oregano (basil) to boiling water and add the paste. Stir gently and cook until tender, but no more than the time indicated on the package!
Drain the water from the finished pasta, season with olive oil and stir.
Put the pasta in portioned plates, sprinkling with aged grated cheese.
Top with mussels and pour over the sauce.
Bon Appetit!