Recipe
This mussel hot pot in white wine and garlic replicates the dish found in the world’s very best restaurants. Added to rag pasta, you can turn this delicious meal for one into a family spread that everyone will love. Serves 2.
-
1 packet of Boston Bay Mussel Hot Pot in White Wine and Garlic.
Rag pasta (or pasta of your choice)
1 red or green chilli, sliced
A handful of parsley, chopped
Focaccia or sourdough
Salt and pepper
1 lemon, squeezed
Olive oil
-
Open Boston Bay Mussel Hot Pot in White Wine and Garlic
Boil water and add pasta cook to al dente
Heat mussels in a large pan
Add the cooked pasta and toss through the mussels
Add parsley and chilli
Season with salt and pepper to taste
Add a squeeze of fresh lemon
Serve with toasted focaccia or sourdough drizzled with olive oil
For a little extra flavour add chopped shallots, basil or even some oregano or baby spinach. Many people don’t like parmesan with seafood but if it’s your thing, a handful of parmesan over the top can be a great finisher to this dish.