Rectangle-min

Mussel & linguine Pasta, Creamy Saffron Sauce, Fresh Basil, Parmesan, Chargrilled Bread

INFO PANEL:

Time: 25Difficulty: Easy/moderateServings: 4
INGREDIENTS:

2kg Leeuwin Coast mussels

500g linguine pasta

100g shaved parmigiano reggiano

1 crusty baguette cut in thick slices

Olive oil, sea salt & black pepper

For the saffron sauce:

2 shallots, finely sliced

1 tbsp crushed garlic

600ml whipping cream

2 pinches saffron threads

½ cup white wine

100g fresh basil

Method:
  1. Debeard the mussels by pulling beard firmly downwards, set aside until ready to cook.
  2. Brush bread slices with olive oil and grill both sides on a very hot chargrill.
  3. For the sauce, heat a saucepan to medium heat, add one tablespoon olive oil and sauté shallots and garlic until softened. Add wine and saffron and simmer for one minute. Add cream and bring to gentle simmer, cook until reduced by a third. Season with black pepper and set aside.
  4. For the mussels, heat a medium sized pot with a tight fitting lid over a high heat until very hot, add two tablespoons olive oil and immediately add mussels. Deglaze with one cup white wine and cover with lid.
  5. Cook for 4 minutes, open lid carefully and check to see if mussels have opened. If unopened stir, replace lid and continue cooking for a further 1-2 min.
  6. Once mussels are opened, remove from the heat.
  7. Cook pasta to packet instructions, drain and set aside in a large bowl, add cooked mussels and pour over hot sauce.
  8. Add basil and gently mix together. Serve topped with parmesan, alongside crusty bread.