Pasta with mussels in wine and cream sauce

Prep 10 min

Cook 20 min

Total 30 min

Servings 4 servings

Finely chop the shallots and chilli. Crush the garlic cloves. Fry the chopped shallots, chilli and garlic in olive oil in a large pot (you need room for the mussels and the pasta). Bring water for the pasta to the boil in a separate pan.
Add the mussels and white wine, cover with a lid and steam until the mussels open.
Remove the mussels from their shells, keeping a few in the shell for garnish.
Add the cream to the wine along with a little of the pasta water (the starch thickens the sauce), bring to the boil and season to taste.
Drain the pasta and tip it into the pot with the wine and cream, add the mussels and stir.
Serve.

Tips: Discard mussels that are open and do not close when tapped, and any that stay closed after cooking. They are not safe to eat.

Storage: Eat immediately. Pasta and seafood cannot wait.

FAQ: Use a white wine you would actually drink. Cheap wine makes a poor sauce. A simple Verdicchio or Pinot Grigio is perfect.

Nutrition values are estimates.