Mussel, mint parsley and green pea pasta
Mussel, mint parsley and green pea pastaBy: Frederik Bille Brahe
This one is a bit of a classic, but with turbocharged summer ingredients: fresh green peas, mint and parsley for added colour and texture. The perfect pasta for a balmy evening.
Zutaten
Pasta
- 500 g semolina flour
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230 g water
Mussels
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300 g mussels
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55 g peas
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1 pepperoncini (small, hot Italian chili)
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½ dl white wine
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Olive oil
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1 dollop of butter
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1 tsp. chopped mint
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1 tsp. chopped parsley
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1 tsp. chopped garlic
Zubereitung
- Using a knife or your fingers, roll the pieces over a gnocchi board so they resemble small worms. Sprinkle with semolina flour and place in the fridge until it’s time to cook the pasta.
- Thoroughly clean the mussels under running water twice, removing any beards as well as discarding any mussels that have broken shells or which float to the surface.
- Shell the peas and finely chop the mint, parsley and garlic.
- Prepare a pot of water for the pasta, adding plenty of salt. Once the water boils the pasta is added (allow approximately 100 g per person). Cook for 3-4 minutes.
- Heat a large pot (choose one with a lid) while the pasta cooks and add some olive oil along with the chilis and garlic to the pot, allowing it to fry for a couple of seconds. Then add the mussels and stir a few times before adding the white wine. Add the pasta on top of the mussels using a slotted spoon. Next, add a generous dollop of butter, stir and place the lid on the pot. Steam for approximately 1 minute or until the mussels have opened.
- Remove the lid from the pot, add the peas, mint and parsley, then stir before adding the contents to a dish and serve straight away.