Creamy mussels with ‘courgetti’ pasta

Siba Mtongana

Prep time

15 mins

Cooking Time

12 mins

Serves

Ingredients

Courgette pasta

30ml (2 tablespoons) olive oil
2 cloves garlic, crushed
5ml (1 teaspoon) fresh thyme, chopped
8 large courgettes, sliced into long thin strips using a spiked vegetable peeler
Pinch of flaked sea salt

Creamy mussels

Serve with

For the ‘courgetti’ pasta: heat the oil in a large saucepan and sauté the garlic for 1 minute, add the chives and thyme and cook for a further minute.
Add the ‘courgetti’ pasta and stir-fry for 2–3 minutes, until al dente, taking care not to overcook them. Remove from heat.
To make the creamy mussels: heat the butter until melted for 1 minute. Add the mustard powder and whole-grain mustard and stir for about 30 seconds.
Whisk in the stock and milk and bring to the boil. Simmer for 5 minutes. Add the crème fraîche and stir until dissolved. Add the canned mussels and cook for 2 minutes.
To serve: divide the pasta ‘courgetti’ into four soup bowls. Pour the creamy mussel sauce in the bowl and serve with toasted bread, a squeeze of lime and sprinkle with chili flakes.

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