Tagliatelle with Mussels

Tastes of the sea. Delicious!

Musselpasta

Serves: 2
Prep Time: 25 Minutes
Cooking Time: 20 minutes
Difficulty: Easy.

Ingredients:

  • Bag of fresh mussels
  • Glug of olive oil
  • 3 garlic cloves
  • 1 anchovy fillet, finely chopped
  • 1 can of tomatoes
  • 1 tbsp oregano
  • 1 red chilli, finely chopped
  • Handful of flat-leaf parsley, finely chopped

Method:

-Prepare the mussels – clean the mussels, plunge them into cold running water, scrub the shells and pull off the hairy ‘beards’. Discard any mussels that have broken shells, or that do not close tightly when tapped. (Don’t let them stand in water as they will open and lose their natural juices)
-Heat the oil in a large pot and add the anchovy and garlic and fry for 2 – 3 mins
-Add the chopped tomatoes, oregano, chilli and mussels.
-Stir well then partially cover with a lid and cook on a medium heat for 4-6 minutes, or until most of the mussels have opened (discard any that haven’t).
Remove most of the mussels from their shells and discard the shells, keeping some aside to garnish.
-Return the mussels to the sauce.
-Meanwhile cook the pasta to the packet instructions
-Drain the pasta, combine with the sauce and serve, sprinkling over the top with parsley!

Serve!
Eat!
Enjoy!

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