Description:
Shelled treasures doused in an ocean of sweet tropical sauce~
Ingredients (1 serving):
60 g pasta
1 tsp oil
6 (or more) mussels
1/2 small onion, sliced
1 clove garlic, minced
1 tsp ginger, minced
1/4 C cucumber, chopped
1 small ripe mango, cut into cubes
1/4 milk
1 tsp corn starch
Salt and pepper (to taste)
Parsley (garnish)
Shelled treasures doused in an ocean of sweet tropical sauce~
Ingredients (1 serving):
60 g pasta
1 tsp oil
6 (or more) mussels
1/2 small onion, sliced
1 clove garlic, minced
1 tsp ginger, minced
1/4 C cucumber, chopped
1 small ripe mango, cut into cubes
1/4 milk
1 tsp corn starch
Salt and pepper (to taste)
Parsley (garnish)
Directions:
1) Cook pasta in salted water till al dente. Set aside. Cook mussels in the water for 3 min or till the shells have popped apart.
2) Heat up oil in a saucepan, and sauteed onions and cucumbers for 3 min till tender.
3) Mix in the garlic, ginger and mango cubes and cook for 5 min or till the mango is soft.
4) Dissolve corn starch in milk and pour into the saucepan. Cook for 5 min till bubbly and of desired consistency. Adjust to taste with salt and pepper
5) Stir in mussels and pasta to coat. Once heated up, serve garnished with parsley.
Remarks:
I've never really like shellfish (chewy texture of mushroom with a hint of the ocean), but that shouldn't be a limiting factor for creativity right? 1) Cook pasta in salted water till al dente. Set aside. Cook mussels in the water for 3 min or till the shells have popped apart.
2) Heat up oil in a saucepan, and sauteed onions and cucumbers for 3 min till tender.
3) Mix in the garlic, ginger and mango cubes and cook for 5 min or till the mango is soft.
4) Dissolve corn starch in milk and pour into the saucepan. Cook for 5 min till bubbly and of desired consistency. Adjust to taste with salt and pepper
5) Stir in mussels and pasta to coat. Once heated up, serve garnished with parsley.
Remarks:
