👨🍳 Method
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1
Clean the mussels thoroughly under running water, removing the beards and any debris.
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2
Place the cleaned mussels in a large pot with the white wine.
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3
Season generously with pepper.
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4
Bring to a boil over high heat and cook until all mussels have opened (discard any that remain closed).
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5
Remove the mussels from their shells, strain the cooking liquid through a fine sieve, and reserve the liquid.
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6
Peel the scampi and remove the intestinal tract from each one.
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7
Clean the celery and cut into thin strips.
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8
Finely chop the shallots.
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9
Clean the mushrooms and slice them.
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10
Melt half of the butter in a large pan over medium heat.
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11
Sauté the mushrooms until light brown, then remove and keep warm.
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12
In the same butter, lightly brown the shallots and celery together.
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13
Add the scampi to the pan.
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14
Increase the heat to high.
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15
Sprinkle with thyme and paprika, and sauté for 2 minutes.
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16
Carefully flambé with the cognac, then pour in the reserved mussel liquid.
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17
Simmer for 5 minutes.
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18
Remove the scampi and keep warm.
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19
Cook the pasta in abundant salted boiling water according to package directions until al dente.
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20
Reduce the cooking liquid by half over high heat.
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21
Add the tomato ketchup, cream, scampi, mushrooms, and mussels to the sauce and simmer for 2 minutes.
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22
Wash and finely chop the parsley.
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23
Prepare a beurre manié by kneading together 10 grams butter and 10 grams flour.
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24
Have a preheated deep serving dish ready.
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25
Transfer the seafood and sauce to the serving dish, arranging the cooked pasta around it.
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26
Thicken the sauce by whisking in small pieces of the beurre manié with a whisk.
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27
Season to taste with salt, pepper, and cayenne pepper.
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28
Pour the sauce over the scampi and other ingredients in the dish.
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29
Serve immediately.
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