Mussels with Rag Pasta and Pesto
The fresh, clean flavour of a classic basil pesto and the richness of pasta are magical partners to Kinkawooka Mussels.
With just a few simple ingredients and a few short steps… you’ll be dishing up a pot of irresistible tasting mussels in no time at all.
Mussels with Rag Pasta and Pesto
With only a handful of ingredients, this mussel recipe will deliver on all fronts – value, time and taste. You’ll only need a few minutes to whip up this nutritious meal that will leave your family wanting more.
Serves: 2
Ingredients
500g Boston Bay Live Pot Ready Mussels
250gm fresh or dried rag pasta
A splash of dry white wine
50gm butter
100gm pesto sauce
1/2 bunch torn basil leaves
Method
1 Drain off the liquid in the bag and use the mussels straight away.
2 Cook pasta in a pot of boiling salted water until tender but still has some 'bite', drain and set aside.
3 Cook mussels with a splash of white wine in a pot, lid on, high heat, for 4mins. Don't overcook mussels – they'll lose their soft texture.
4 Remove mussels, add pesto to liquid and stir. Add butter and melt, then add pasta.
5 Add mussels and torn basil, stir and pour into a hot bowl.
6 Don't throw away any that are unopened after cooking – prise open and eat!
