Chilli Mussel Pasta
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Chilli Mussel Pasta
Recipe by Michael Weldon
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
1 pack San Remo Thin Spaghetti
1 shallot, diced
2 garlic cloves, sliced
2 bird’s eye chillies, sliced
1 tbs tomato paste
1 cup white wine
1 pack mussels
2 tbs butter
½ bunch parsley, chopped
1 lemon, juiced
2 tbs butter-toasted breadcrumbs
Method
Bring a large pot of salted water to a boil and cook the pasta according to the packet instructions.
In a large frying pan, heat a drizzle of oil over medium heat and cook the shallot until softened. Stir in the garlic, chillies, and tomato paste, cooking until fragrant. Pour in the white wine and add the mussels, then cover with a lid and shake the pan occasionally until the mussels open.
Using tongs, transfer the cooked pasta directly into the frying pan, tossing to coat it in the sauce. Stir through the mussels. Remove from the heat, add the butter, and toss to combine, creating a rich sauce. Stir through the parsley and season to taste.
Finish with a squeeze of lemon and serve, garnished with toasted breadcrumbs and extra parsley.
