Spaghetti with langoustines and mussels

60 min
Type of dish: Pastas, Shellfish
Temperature: Hot
Allergens
Crustacean
Crustacean
Fish
Fish
Gluten
Gluten
Molluscs
Molluscs
Sulfites
Sulfites
Traces of eggs
Traces of eggs
Ingredients for 5 portions
Ingredients for portions/units
Spaghetti 0.4 kg
Langoustine 0.1 kg
Bulk mussels, frozen 0.1 kg
Table salt 3.75 g
Onion 0.167 kg
Carrots 0.042 kg
Leek 0.333 ud
Tomato 0.167 kg
Langoustine 0.083 kg
Rice 0.05 kg
Fumet 1.25 l
Brandy 0.042 l
Table salt 6.25 g
Elaboration

For the pasta with langoustines and mussels:

  • Peel the langoustines.
  • Wash the mussels if they are fresh, if they are frozen check them.
  • Make an americaine sauce.
  • Sauté the langoustines and flambé.
  • Steam the mussels if they are fresh and remove them from their shells.

HOW TO SERVE

  • Add the garnish (langoustines and mussels) and the sauce (2,5dl per portion) to the cooked pasta and then mix everything together.
  • Heat up in the oven.
Nutritional information (1 portion)
Fiber 14.53 g
Saturates 1.81 g
Monounsaturated fatty acids 2.39 g
Polyunsaturated fatty acids 6.21 g
Cholesterol 78.51 mg
Calcium 378.83 mg
Iron 8.08 mg
Zinc 4.19 mg
Vitamin A 344.31 ug
Vitamin C 80.37 g
Folic acid 324.18 ug
Salt (Sodium) 1191.22 mg
Sugars 27.86 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.