Easy mussel pasta
– Mabet van Wyk
Mabet loves cooking and dreams of a house with a long stoep and a large table at which she can entertain to her heart’s content. She adapted a clam recipe to create this quick and easy pasta dish.
SERVES 3-4 Preparation time: 5 min Cooking time: 10 min
1 kg fresh mussels in their shells
80 ml (¹⁄₃ c) olive oil 15 ml (1 T) sea salt flakes (Maldon) 1 garlic clove, finely chopped ½ chilli, finely chopped,
with or without seeds grated zest and juice of 1 lemon leaves of 4 thyme sprigs
500 g linguine pasta
generous pinch of salt
large handful of finely chopped fresh parsley black pepper extra olive oil freshly grated Parmesan cheese
1 Discard any mussels with open shells. Steam the rest in a colander over a saucepan of boiling water until the shells open, about 5 minutes. Discard any that do not open. 2 Sauce Mix the ingredients in a pasta serving bowl. 3 Remove the mussel meat from the shells and add to the sauce in the bowl (keep some in the shell for a pretty presentation, if preferred). 4 Pasta Meanwhile cook the pasta in salted boiling water until just done but still firm. Drain, reserving a little of the pasta water.
5 Return the pasta and reserved liquid to the pot and immediately pour the mussel mixture over and mix. 6 To finish Spoon the mussel and pasta mixture into the serving bowl and sprinkle fresh chopped parsley and black pepper over. Drizzle extra olive oil over and finish with a sprinkling of grated Parmesan cheese on top.
Mabet thought innovatively by localising clam sauce with mussels. The dish is really ready in the blink of an eye. The uncooked sauce makes it deliciously refreshing and with the fresh mussels it’s a healthy alternative to a creamy sauce with pasta. The seafood and lemony olive oil sauce create a perfect balance of flavour.
I can’t cook without red lipstick and herbs from my garden