Pasta with Mussels, Peas and Toasted Almonds

    25 minutes

    This is one of the few pasta dishes that doesn't improve with parmesan. Simple and tasty.

    South Australia, Australia
    2 people made this

    Serves: 4 

    • 400g spaghetti or other pasta
    • 1.5kg mussels
    • 300ml white wine (divided)
    • 100ml olive oil
    • 4 cloves garlic
    • 200ml cream (or plain yoghurt)
    • 1 cup frozen peas
    • 1/2 cup chopped parsley
    • 4 tbsp toasted slivered almonds
    • 80g butter
    • 1 tbsp lemon juice

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Cook spaghetti in plenty of lightly salted boiling water for 8-10 minutes or until al dente, then drain
    2. In a large saucepan, combine mussels and 100ml wine and cook, covered, over high heat until mussels open. Reserve cooking liquid and remove mussels from their shells
    3. Heat olive oil in a large pan over medium heat, add garlic and cook until golden.
    4. Add remaining wine, increase heat to high and reduce liquid by half.
    5. Add mussel liquid and reduce for a further 2-3 minutes.
    6. Add cream and peas, season with pepper and boil for 3 minutes.
    7. Add pasta, mussels, parsley, almonds, butter and lemon juice and stir until well combined. Serve immediately.

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