Back to a Monday start! This week’s weather has been really upsetting with lots of rain. I did’t really enjoy my weekends as much. Though, last Friday was Valentine’s day and like many couples, we had a celebration too, but instead of roses and fine-dining, we’ve decided to have a nice home dinner. We used to love celebrating V’day outside in the past years, but since this one will be our last one before becoming Mr. & Mrs, IK wanted to have it special at home~ Chilled out relaxing with our favourite movie on! We have had a long discussion what to cook for our last V’night, but instead of the generic steak and wine, we wanted to do something simplier but still romantic and tasty. Whilst both of us wanted to enjoy our favourite movie, and looking for less in washing up, pasta is something that we both came up with.
IK loves prawns and I love mussels~ lucky we did know, that we did have some fresh prawns and frozen mussels in the fridge/freezer, I think god has planned it for us!! IK and I are big seafood eaters, in fact we once tried finish 5 kgs of prawns together! Althought it was meant to be simple, but how can V’night be a V’night without wine! That’s it, problem resolved~ mussels and prawn pasta; dressed with a rich creamy white sauce predominately with white wine and garlic! That garlicky taste is great to go with seafood~
Anyway, talking about mussels, I used to avoid cooking this item, only because I used to think that they are difficult to handle, but now I regretted not starting it earlier! Cause it’s really easy!! Oh, and if you wanted a bit more for some sweet dessert after this, definitely try out these truffles too! I’m sure you’ll have a sweet romantic night!
PS: do you like that card I bought for IK’s Valentine’s day~ Its laser cut MDF board written “You & me” ❤ ❤
You’ll need (serves 4):
- 400 grams of mussels, washed and drained, remove the beard by pulling hair downwards and out
- 300 grams of king prawns, peeled and washed; keeping the tail attached
- 300 grams of penne pasta
- 250 grams of mushrooms, washed and sliced
For the sauce:
- 600ml of thickened cream
- 200 ml of white wine
- 5 cloves of garlic, peeled and finely diced
- 2 teaspoon of chicken salt
- 2 tablespoons of oregano (fresh or dried)
- 2 tablespoons of parsley (fresh or dried)
- 2 tablespoons of mixed herbs
- 1 cup of shaved parmesan or cheddar cheese
- 2 tablespoons of olive oil
- salt and pepper, to adjust flavours
- In a deep pot over high heat, add water enough to cover all penne pasta and sprinkle some salt. Cook penne over heat until soft. Don’t forget to give it a stir occasionally to avoid penne sticking the bottom of the pan.
- Remove penne from heat and drain out excess water. Run penne under cold water on a drainer and leave aside.
- In a separate pan, start making the sauce. On high heat, add olive oil and garlic. Cook until aromatic and garlic turned golden brown, for about 5 minutes. Add mushroom and give it a quick stir.
- Add cream, chicken salt, all the herbs and cook until aromatic. The cream should be less thick after cooking, for about 10 minutes.
- Add mussels and prawn, stir and cook until seafood are nicely coated with the cream sauce. Continue cooking until prawns turned orange and mussel shells open up.
- Finally, drizzle the white wine and cheese until cheese melts. Give the dish a little stir/ toss for another 5 minutes; do not over cook the prawns.
- Serve onto dishes and sprinkle with extra parmesan cheese.
- Always wash the mussels thoroughly to remove the sands. A good tip: place mussels in a bowl of cold water for at least 2 hours before use. Drain and pat dry to remove excess moist. To learn more about how to remove beard of the mussels, check it out here.
- Always add wine last in the pan, to avoid too much alcohol releasing during cooking.
- Adjust cheese quantity to suit your desired flavours. I tend to think overly used of cheese can cause a bitter and heavy taste.
- Purchase fresh cheese from deli for better tasting flavours.