A very simple and easy dish to make and one of new favourites. Beautifully paired with white wine, you can’t be disappointed. As we all know the world is becoming populated with allot more people than I think we need. One possible way to help to sustain and feed the population would be to switching to mussels more. They are much cheaper than farmed fish as it doesn’t require food or fertiliser. They are also high packed with vitamins, minerals and high in protein.

So to have something that is cheap, diverse in ways to cook and really quick to use. What’s their not to like. I hope this recipe wins your tastebuds as it did for me. You’ll be in and out your kitchen in a matter of min.

You’ll need

2 tbsp, White wine

10g, Parsley

1 Shallot

2 tbsp, Veg stock

1/2 tsp, Chilli flakes

400g, Mussels

250g, Pasta

1 tbsp, Butter

Method

1. Wash the mussels, use a small knife (paring knife preferably). Pre heat a pot on medium heat. In a another pot with water, get it to boiling point for the pasta(add in salt). Chop the parsley finely or roughly. Dice the shallots.
2. Add the pasta in the water once reached boiling point. In the other pot on medium heat, add oil and butter. Throw in the shallots and sweat them down. Pour in the white wine, stock and mussels. Turn the heat up slightly, cover and leave for 4min.
3. After time has passed, test the texture of your pasta. If it is to your liking add it the the mussels, otherwise allow to cook and turn off the heat on the mussels.
4. Once the pasta is done, add to the mussels. Add salt and chilli flakes and stir.
5. Serve and garnish of with the chopped parsley.

Please like and share and let me know what you think.