Valentines Special 🌹 Creamy Mussel Pasta 


Serves 2
1/2 fennel, sliced 
1 shallot, sliced 
1 kg blue mussels
200 ml dry white wine 
2 garlic cloves, finely sliced 
1/2 red chili, finely sliced 
150 ml cream 
1 handful fresh parsley, chopped 
Lemon juice, to taste 
1 pinch of dried chili (optional) 
200g farfalle pasta 
Salt 
Olive oil, for frying


Instructions:
1. Sweat the fennel and shallot in olive oil in a large pot. Add the mussels and wine. Bring to a boil and cover the pot with a lid for 2-3 minutes, shaking the pan occasionally, or until the mussels are opened. Strain the liquids and reserve for later. Remove the flesh from each mussel and set aside.
2. Cook the pasta in salted water until al dente. Heat a large frying pan or sauteuse over medium high heat. Sauté the garlic and chili in olive oil until very fragrant. Add the mussel stock and cream and simmer until slightly reduced. Finish cooking the pasta in the delicious cream sauce. Lastly, add the mussel flesh, chopped parsley, lemon juice and dried chili (if using) and toss again. Check for seasoning. Serve immediately in warm bowls.
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