Following the classic French steamed mussels recipe; mussels bathed in white wine, butter and garlic I added the pasta and cream sauce which added richness to the dish.
The quality of ingredients is paramount - buy fresh mussels and a good quality white wine.
Prep Time: 10 mins
Cook Time: 20 mins
320 g pipe rigate
1 k mussels
2 garlic cloves
4 tbsp flat leaf parsley leaves, chopped
200 g unsalted butter
1 tbsp extra virgin olive oil
120 ml white wine
150 ml double cream
1. Scrub the mussels. Peel and finely chop the garlic. Finely chop the parsley.
2. Heat half the butter with the oil and add the garlic and mussels. Pour in the wine, season, cover and cook over a high heat until the mussels open. Drain the mussels, keeping the cooking liquid. Remove mussels from shells and discard the shells and any that have not opened.
3. Heat the remaining butter in a pan. Add the mussel juices and the double cream. Cook gently to reduce the liquid to a rich, creamy consistency. Then add the mussels and flat leaf parsley.
4. Meanwhile, cook the pipe rigate in boiling salted water until el dente. Drain and add to the sauce. Toss together over a low heat and serve.