Creamy Mussels and Pasta
Looking for something easy, highly nutritious, and exceptionally tasty for a quick mid-week meal? This delightful creamy mussels and pasta recipe will hit the spot. With a few ingredients and using Australia’s finest Eyre Peninsula Kinkawooka mussels, this little gem is guaranteed to please.
Creamy Mussels & Pasta
Serves: 2
Ingredients
1kg packet of ready to cook Boston Bay Kinkawooka Mussels
1 large onion, finely chopped
3 garlic cloves, finely minced
60 grams of butter
2tbsp plain flour
240ml double or heavy cream
1 cup of milk (2 cups if not using white wine)
1 cup of dry white wine
1 packet of linguine or spaghetti
1 tbsp of chopped parsley to garnish
Salt and pepper to taste
Grated parmesan cheese to garnish (optional)
Crusty bread to serve
Delicious. You can add sauteed mushrooms if desired.
Method
1 Open the pack of Boston Bay Kinkawooka ready to cook mussels and strain off the water; give them a quick rinse under cold water.
2 Heat the pot on the stove with approximately 1cm of water. When the water is boiling, add the mussels, cover with a lid and steam them for a couple of minutes, stirring every minute or so until they open.
3 Try to make sure every mussel comes into contact with the heat, which helps to make sure they open.
4 Remove from the heat and strain the mussels off, keeping some of the liquid in a bowl.
5 In a large fry pan, melt the butter and add the onion and garlic. Cover with a lid and cook on a low setting, sauteing the onions and garlic. The onions should sweat in the pan for around 5 minutes until translucent.
6 Stir in the flour and break down any lumps.
7 Add the milk (and white wine if using) and turn the heat up to high until it begins to boil and thicken.
8 Add the cream and mussels and leave to gently simmer approx 10 minutes.
9 Add salt and pepper to taste.
10 In a large pot of boiling water, add the pasta and cook according to packet instructions.
11 In a large serving dish, pour the creamy mussel sauce over the cooked pasta. Garnish with fresh chopped parsley and parmesan cheese.
