White Wine & Greenshell Mussel Pasta
300-400g fresh pasta
1 Tbsp olive oil
3 sprigs spring onion, finely chopped
3 cloves of garlic, finely chopped
1 tsp chilli flakes
3/4 cup dry white wine
Juice of half a lemon
1/2 cup chicken stock
15 cherry tomatoes, halved
1kg omega mussels
2+ Tbsp Parsley, finely chopped
Salt and pepper
1/2 cup of parmesan cheese, finely grated
In a large pot of boiling salted water cook the pasta according to the package instructions.
In a large saucepan, sauce the spring onion and garlic for 2-3 minutes until fragrant and starting to brown.
Add the chilli flakes, white wine and juice of 1/2 a lemon and bring to the boil until half has boiled off.
Add the chicken stock, tomatoes and mussels and heat for a couple of minutes. Add the cooked pasta, parsley and season with salt and pepper.
Serve with a sprinkle of parmesan cheese, and serve with a side salad or toasted bread.
Recipe and photography by Thea Betts