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Pasta with Mussels             HT   MC  55mins

Serves 4     Hot   Pasta   Seafood  Shellfish  Vegetables  Main course   Eggless



1kg/2lb Fresh Mussels

50g/2oz Butter

2 Shallots, finely chopped

3 Leeks, thinly sliced

375g/12oz Fresh Spinach, trimmed and thinly shredded

200g/7oz tinned Pimentos, thinly sliced

350g/12oz Conchiglie Pasta (shells)

Salt and Black Pepper




1. Discard any mussels that are open and do not close when tapped sharply on the work surface. Scrub the closed mussels under cold running water and remove the beards.


2. Put the mussels in a large pan with a very little  water, cover and cook over a high heat for 5 minutes, shaking the pan occasionally, until they open. Discard any that do not open. Strain the liquid through muslin and reserve.


3. Remove most of the mussels from their shells, reserving a few in their shells to garnish. Put the strained cooking liquid to a small saucepan and boil rapidly until reduced by half.


4. While the pasta is cooking, melt the butter in a frying pan and gently sauté the shallots for 5 minutes, stirring. Add the leeks and spinach, season well and cook for 10 minutes.


5. Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook for 10-12 minutes.


6. Stir in the pimiento strips, shelled mussels and reduced cooking liquid. Cook for 3 minutes and then adjust the seasoning. Drain the pasta well.


7. To serve - toss the sauce with freshly cooked pasta and garnish with the reserved mussels in their shells.



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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