Mussel and Kale Pasta recipe, brought to you by MiNDFOOD.
This vibrant looking dish is a delicious and easy combination of linguine pasta, herbs, fresh mussels and kale – a curly type of cabbage adored for its bright green and purple hue.
1kg green-lipped mussels (about 2 dozen), scrubbed, debearded
15-20 kale leaves, stems removed, finely shredded
500g dried linguine, bavette or spaghetti
1/3 cup olive oil
3-4 garlic cloves, crushed
1 long red chilli, deseeded, finely chopped
or 1/2 tsp dried chilli flakes
1 lemon, juiced, rind finely grated
1 cup fresh flat-leaf parsley leaves, roughly chopped
1 Place mussels in a saucepan with ½ cup water over a high heat. Steam, covered, until mussels open. Discard any mussels that remain unopen. Remove from heat and drain. Set aside to cool. Remove meat from mussels. Keep whole, slice or chop meat as desired.
2 Bring a large saucepan of salted water to the boil. Add kale and cook for 5 minutes or until tender. Remove with a slotted spoon. Add pasta to boiling water and cook as per packet instructions until al dente. Drain and return to saucepan.
3 Heat oil in a frying pan over medium heat. Add garlic and cook for 1 minute. Add chilli, lemon juice and rind. Stir until combined and mixture comes to the boil. Stir in parsley. Add to pasta with kale and mussel meat. Toss until well combined. Season with salt and pepper. Serve.