This chilly weather is the perfect season for mussels. They thrive in the cold water which makes it easier to find fresh mussels in your local supermarket during the cooler months. Even the Germans have been importing them over from Belgium/ Britain and stocking up in my local Rewe.
Mussels make for a lovely dish. They are packed full of flavour and absolutely delicious. This recipe is a perfect one for a weekend treat. The creamy sauce is given an added kick with some fresh chilli flakes. I used some shrimps to go with the dish but you can easily use some king or tiger prawns.
Ingredients: serves 2
1kg fresh mussels
shrimps/ prawns – de-frosted if frozen
Small bunch fresh dill (finely chopped)
Small bunch fresh parsley (finely chopped)
2 tspn dried chilli flakes
1 small pot low fat creme fraiche
200ml dry white wine
3 small shallots (peeled and finely chopped)
3 cloves garlic (peeled and crushed)
Salt/ black pepper
Juice of half a lemon
- Cook the pasta according to packet instructions.
- Heat 1 tbpsn olive oil in deep pan. Add the shallots, garlic and chilli flakes with a pinch of salt. Cook on a gentle heat for a couple of minutes.
- Pour in the creme fraiche and mix to remove any lumps. Then pour in the white wine and stir in the parsley, dill, lemon juice and black pepper.
- Add the prawns and mussels to the pan and bring to a high heat. Pop the lid on and leave for around 7 – 8 minutes.
- Once the shells have opened up the mussels are ready and cooked.
- Drain the tagliatelle and plate up in each pasta bowl. Dish up the mussels and prawns in the cream sauce and pour on top of the pasta.
- Garnish with a bit more black pepper and some lemon wedges.