Pasta with Mussels
Hot Pasta Seafood Shellfish
Vegetables Main course
Shallots, finely chopped
Leeks, thinly sliced
Fresh Spinach, trimmed and thinly
tinned Pimentos, thinly sliced
Conchiglie Pasta (shells)
and Black Pepper
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
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.
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.
While the pasta is cooking, melt the butter in a frying pan and gently sauté
for 5 minutes, stirring. Add the leeks and spinach, season well and cook for 10 minutes.
Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook for 10-12 minutes.
Stir in the pimiento strips, shelled mussels and reduced cooking liquid. Cook for 3 minutes and then adjust the seasoning.
Drain the pasta well.
To serve - toss the sauce with freshly cooked pasta and garnish with the reserved mussels in their shells.
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