Mussel noodles au gratin

Name: Mussel noodles au gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 20 colourful mussel noodles (approx. 180 g); 7-10 Tbsp Salt; 2 Mug of shrimps in brine (à Einw. 350 g / weight 200 g); 1 Garlic clove; 250 g Cream cheese preparation with herbs (cream stage); 150 g Schmand; 7-10 Tbsp white pepper; 250 g Spring onions; 2 TABLESPOONS Butter or margarine; 1 package (370 ml) Tomato pieces with herbs; 1/8 l Vegetable broth (instant); 7-10 Tbsp Parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

20 colourful mussel noodles (approx. 180 g)
7-10 Tbsp Salt
2 Mug of shrimps in brine (à Einw. 350 g / weight 200 g)
1 Garlic clove
250 g Cream cheese preparation with herbs (cream stage)
150 g Schmand
7-10 Tbsp white pepper
250 g Spring onions
2 TABLESPOONS Butter or margarine
1 package (370 ml) Tomato pieces with herbs
1/8 l Vegetable broth (instant)
7-10 Tbsp Parsley

Directions

1
Cook the mussel noodles in plenty of boiling salted water for about 10 minutes. Drain the shrimps and chop them up to approx. 25 g. Peel garlic and crush finely. Mix with cream cheese, sour cream and garlic.
2
Season to taste with salt and pepper. Drain the pasta, rinse, drain and let it cool down. Clean and wash spring onions and cut into fine slices. Heat the fat in a pot and fry the spring onions in it.
3
Take 1/4 of it out of the pot and set aside. Add tomato sauce and stock to the spring onions, bring to the boil and simmer for about 5 minutes. Season to taste with salt and pepper and place in an ovenproof dish.
4
Fill the cream cheese filling with a teaspoon into the pasta shells and place in the sauce. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 25 minutes. Sprinkle with remaining spring onions and shrimps 5 minutes before the end of the baking time.
5
Garnish with parsley. Add baguette.