A summery pasta dish featuring mussels cooked with French onion, garlic, Birds Eye chilies, capers, and simmered in Prosecco for a light, flavorful sauce. The mussels are de-shelled and combined back into the sauce before being tossed with pasta and topped with chopped parsley.
Ingredients 12
1 kg mussels, cleaned, debearded
1 french onion, finely chopped
1 garlic clove, minced
2 tbsp olive oil
2 birds eye chillies, finely chopped
2 tbsp capers, drained
1 tsp vegetable stock powder
1 1⁄2 cups Prosecco
salt, to taste
1⁄2 tsp cracked pepper
400 g spaghetti
2 tbsp chopped parsley
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Method 7
Prepare your by soaking them in salted water for 20 minutes, then rinse thoroughly. Repeat the process once more to ensure they are clean.
Heat 1 tablespoon of in a hot pan. Add the finely chopped and minced . Sauté for 5 minutes or until brown and fragrant.
Add the chopped and to the pan. Add the remaining and cook for another 2-3 minutes.
Add the , powdered , and to the pan.
Add the to the pan, cover, and simmer for 10 minutes.
Remove the from the liquid and set aside. Increase the heat and reduce the sauce for 5 minutes. Meanwhile, de-shell the mussels and return them to the sauce.
Add the cooked to the pan and toss thoroughly to combine with the sauce and . Top with before serving.