Stuffed mussel noodles on leek cream
easy
45 mins
45 mins
Ingredients
- 12 grandes nouilles aux moules colorées (environ 250 g)
- 7-10 Tbsp Salt
- 150 g Poultry liver
- 250 g Chicken filet
- 750 g Leeks (leek)
- 3 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 1 TABLESPOON Flour
- 200 g Whipped cream
- 1/8 l dry white wine
- 2 rosy-cheeked apples
- 2-3 TABLESPOONS Lemon juice
- 1 egg (size M)
- 1 collar Marjoram
- 75 g grated parmesan cheese
- 7-10 Tbsp Grease
Directions
- 1
Cook the pasta in plenty of boiling salted water for about 10 minutes. Wash liver and chicken fillet, dab dry and chop finely. Clean and wash the leek and cut it into diagonal slices about 1/2 cm thick.
- 2
Heat the oil. For the filling, fry the chicken and liver cubes for about 3 minutes, turning them over, until golden brown, season with salt and pepper, remove from the pan and set aside. Sauté the leek in the frying fat, dust with flour and sauté briefly while stirring.
- 3
Deglaze with cream and wine, bring to the boil and simmer for about 5 minutes. Wash and quarter apples, remove core. Cut apples into thin slices and sprinkle with lemon juice. Separate the egg. Mix egg yolk and some sauce and stir into the remaining sauce.
- 4
No more cooking. Wash the marjoram and, except for something to garnish, pluck off leaves, chop them and add them to the meat with the egg white. Drain the noodles, rinse and drain. Put the vegetables in 4 greased gratin dishes (12 cm Ø).
- 5
Spread the filling into the noodles and place 3 mussels in a gratin dish. Add apple slices. Sprinkle everything with cheese and bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes.
- 6
Serve garnished with remaining marjoram.
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