Serves 4
Ingredients:
- 80g unsalted butter
- 2 tbsp extra virgin olive oil
- 300g pine mushrooms, sliced
- 2 cloves garlic, crushed
- 1kg green-lipped mussels, scrubbed and de-bearded
- 1 cup dry vermouth
- 1 cup thickened cream
- 1 tsp finely grated lemon zest
- 400g wholemeal spaghetti
Mussel & Burnt Butter Mushroom Pasta
- Heat a large, deep-sided frying pan over high heat. Add the butter and cook for 1-2 minutes, or until it starts to foam. Add the oil, mushrooms and garlic and cook while turning for 4 minutes, or until golden. Remove the mushrooms and set aside. Add the mussels and vermouth, cover with a lid, reduce heat to medium and cook for 4 minutes, or until the mussels just start to open.
- Strain the mussels, reserving both mussels and broth separately. Return the broth to the frying pan. Place over medium heat. Add the cream and lemon zest; bring to a simmer, then cook for 4 minutes. Meanwhile, cook the pasta in salted boiling water for 8 minutes, or until al dente. Drain and add to the cream sauce. Add the mushrooms and mussels, then toss to coat. Divide between bowls to serve.
Healthy Tip:
You can use white wine if you don’t have vermouth. If you can’t find pine mushrooms, use a mixture of swiss brown and button.
