John Myers
Mussel Pasta with Spinach, Salmon and Goat Cream Filling
The perfect mussel pasta with spinach, salmon and goat cream filling recipe with a picture and simple step-by-step instructions.
- 200 g Clam noodles
- Salt
- 2 Shallots
- 1 Clove of garlic
- 0,5 tbsp Rapeseed oil
- 250 g Frozen spinach
- 180 g Skinless salmon fillet
- 25 g Butter
- 200 g Goat cream
- Salt and pepper
- 40 g Freshly grated Parmesan
- 0,5 bunch Basil
- Cook the mussel noodles in plenty of salted water according to the instructions on the package.
- Peel the shallots and garlic, cut into large cubes, sauté in a pan with oil, then add the spinach. Season with salt and pepper.
- Pat the salmon fillet dry and cut into fine cubes.
- Drain the mussel noodles, collecting the pasta water, melt the butter in a saucepan and mix with the noodles.
- Preheat the oven to 180 degrees. Stir the goat cream with a little pasta water until smooth. Carefully mix in the diced salmon and spinach. Pour the mixture into the mussel noodles. Finely grate the Parmesan. Place the mussel noodles side by side in a baking dish. Sprinkle the Parmesan over them Gratinate until golden. Serve with basil leaves.
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