Mussel, mint parsley and green pea pasta

By: 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.

PASTA

• 500 g semolina flour
• 230 g water

MUSSELS

• 300 g mussels
• 55 g peas
• 1 pepperoncini (small, hot Italian chili)
• ½ dl white wine
• Olive oil
• 1 dollop of butter
• 1 tsp. chopped mint 
• 1 tsp. chopped parsley 
• 1 tsp. chopped garlic

1. 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.  
   
   
2. 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. 
   
   
3. Shell the peas and finely chop the mint, parsley and garlic. 
   
   
4. 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.
   
   
5. 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. 
   
   
6. 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.