🐚 Creamy Zucchini Mussels with Aglio e Olio Couscous

Name: Creamy Zucchini Mussels with Aglio e Olio Couscous
Total time: 25 min
Yield: 4 servings
Ingredients: 200 g Couscous; 400 g Marrow (or regular zucchini); 600 g Cooked mussels in shell (or frozen); 4 Stück Garlic cloves, finely chopped; 1 TL Chili flakes; 3 EL Olive oil; 100 ml Chicken broth; 100 g Cream cheese (like Philadelphia) or heavy cream; 30 g Parsley, chopped; 1 Prise Salt; 1 Prise Black pepper

480 kcal · 25 min · 4 servings

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Ingredients

200 g Couscous
400 g Marrow (or regular zucchini)
600 g Cooked mussels in shell (or frozen)
4 Stück Garlic cloves, finely chopped
1 TL Chili flakes
3 EL Olive oil
100 ml Chicken broth
100 g Cream cheese (like Philadelphia) or heavy cream
30 g Parsley, chopped
1 Prise Salt
1 Prise Black pepper

Instructions

1. Cook the couscous with half the amount of water indicated on the package. Cover and let it swell for 5 minutes. Timer: 5
2. Wash the zucchini and cut them into small cubes. Open the mussels and remove any small shell pieces if necessary.
3. Heat the olive oil in a large pan over medium heat. Add the garlic and chili flakes and fry for 1 minute while stirring constantly. Timer: 1
4. Add the zucchini cubes to the pan and fry for 3 minutes until they become slightly soft. Timer: 3
5. Deglaze with the chicken broth and add the mussels. Cook for 2 minutes until they are warm. Timer: 2
6. Reduce the heat to low and stir in the cream cheese until a creamy sauce forms. Season with salt and pepper. Timer: 1
7. Stir the couscous into the mussel-zucchini mixture. Sprinkle the parsley over it and serve immediately.

Nutrition per serving

kcal: 480
Protein: 32 g · Fett/Fat: 18 g · Carbs: 52 g