1/2 cup of grated Parmesan cheese
250g orecchiette pasta
24 halves of nuts
Sauce
1/2 cup of mayonnaise
1/4 cup of water
2 tablespoons of olive oil
1 tablespoon of lemon juice
1/2 teaspoon of honey
1/2 teaspoon of salt
250g cleaned mussels
1/2 cup of natural yogurt (100g)
6 drops of red pepper sauce
2 cloves of garlic, finely chopped
Butter (for greasing)
1/2 cup of grated Parmesan cheese
250g orecchiette pasta
24 halves of nuts
Sauce
1/2 cup of mayonnaise
1/4 cup of water
2 tablespoons of olive oil
1 tablespoon of lemon juice
1/2 teaspoon of honey
1/2 teaspoon of salt
250g cleaned mussels
1/2 cup of natural yogurt (100g)
6 drops of red pepper sauce
2 cloves of garlic, finely chopped
Butter (for greasing)
Grease a flat surface with butter
Melt the Parmesan cheese in high heat until caramelized
Add the nuts and mix well
Spread over the surface and let it cool
Break into small pieces with a kitchen hammer and reserve
In a large pot, place 3 liters of water, cover, bring to a boil, and let simmer
Add one tablespoon of salt and let simmer again
Add the pasta in batches, mix well, and cook until al dente
Drain and let it cool
Sauce
Cook the mussels with water in high heat for 5 minutes or until pinkish
Drain, let it cool, and chop
Mix the mayonnaise, yogurt, lemon juice, salt, honey, olive oil, and red pepper sauce
In a serving dish, mix the pasta, nuts, mussels, mayonnaise-based sauce, and garlic and serve.
