Mussel Pasta with Chipotle Creamy Sauce
This dish is perfect for a romantic night in, or even as a family meal (if you can get the kids to eat mussels!). Mine weren’t too keen on trying mussels at first, but this dish really helped to open up their mind and get them to try new things. This one is a little it indulgent and should only be a nice treat! Making everything from scratch is the best way to make sure you’re only eating the best ingredients.
- 700 g mussels, beards removed
- 3 tablespoon olive oil
- 3 onions, finely chopped
- 2 clove crushed garlic
- 250 ml double cream
- 2 tbsp sundried tomato paste mixed with 2 tsp hot smoked paprika
- 400 g linguine
- ½ cup dry white wine
- 1 handful finely chopped curly parsley
1. Put a saucepan on a medium heat and, when hot, add two-thirds of the oil and the onions, turn heat down and sweat for 5 minutes. Add the garlic, and cook until the onions are soft and translucent. Add the cream and chillies, and leave to simmer gently.
2. Boil a large pan of salted water and cook the linguine for about 5 minutes.
3. While the pasta is cooking, heat the remaining oil in a large pot and, when hot, add the mussels, put the lid on and shake the pan. Add the wine, cover again and leave to steam on a high heat, shaking the pan occasionally. After two or three minutes, check the mussels: if they are not all open, cover and cook for a minute or two more. Once they are all open, scoop out the mussels and add to the sauce.
4. Sieve the mussel juices to remove any grit, and add to the sauce. Drain the pasta, saving a small cup of the cooking water, then toss it with the mussels and sauce, to coat. Sprinkle with parsley and serve at once.
Phillipa
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