Aimee Horton

You sometimes you just REALLY REALLY fancy something?  That’s how I was yesterday.  It’s been ages since I’ve had mussels.  We went through a phase of always having them, but somewhere along the line we fell out of the habit.  I think it was when we came back from holiday after living on king prawns and dorada.

SO when Mr. Aimee texted saying he fancied Italian for dinner I willingly leapt in the car with fatso and headed to the supermarket.

This slideshow requires JavaScript.

Mussels with Tomato & Chilli Sauce

2014-05-28 15:25:21

Serves 2

Yummy Seafood

Write a review

Save Recipe

Print

Ingredients

1. 1 punnet of cherry tomatoes – halved
2. Garlic Clove finely chopped/Lazy Garlic – 1tsp
3. Olive Oil
4. Dried Chillies
5. 2 glasses of white wine
6. As many mussels as you can handle (I think we went for about 1kg *cough*)
7. 4 nests of Tagliatelle
8. GARLIC BREAD

Instructions

1. Heat a good glug of olive oil in the frying pan, then add the garlic and a good pinch of dried chillis.
2. Cook for about 1 minute before adding the cherry tomatoes – cover and cook for about 5 minutes, then add the white wine.
3. Bring to boil then lower the heat to simmering, cover (I’ve had to cheat and use a chopping board as I have no lid for my frying pan), and leave to simmer for about 20ish minutes, stiring every now and then – you’ll know it’s going ok as long as the tomatoes soften into a sauce.
4. Pre-heat the oven and heat a pan of salted water on the hob then add the pasta (and put the garlic bread in the oven).
5. At this point stir in the mussels* simmer until cooked through.
6. Stir in the pasta and serve.

By Aimee Horton

Aimee Horton https://passthegin.co.uk/