Fresh Mussels Steamed with Pasta and Cream Sauce adapted from a recipe by Karen Martini

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Recipe's preparation

Sour Dough Crumbs

Place bread into bowl after breaking up.

Chop 10 seconds/speed 9

Add olive oil to bowl with crumbs and cook 6 - 8 mins/Varoma/speed 1. They should be crunchy and starting to colour. Set aside.

To Cook Pasta

(This recipe is the same as the one in the new EDC p.22)

Place water and oil into mixing bowl and boil 8 – 10 min/100°C//speed 1.

 

Add pasta and salt and cook  8 – 10 min/100°C//soft speed – speed 1, with MC removed and TM basket on mixing bowl lid. Drain using the TM basket and place in Thermoserver to keep warm, while cooking mussels.

To Steam Mussels

Wash mussels in cold water to which a good handful of sea salt is added.

 

Drain and de- beard mussels discard any with broken shells or that do not smell fresh.

 

Place into Varoma dish and tray and cover with Varoma lid.

 

Place white wine into bowl and place Varoma on top of lid.

 

Steam mussels for 10 mins/Varoma/speed 3. Set aside mussels leaving on Varoma lid to collect juices. Pour liquid from bowl into a jug and set aside. Rinse bowl with cold water.

 

Peel and slice garlic cloves using a knife.

 

Saute garlic slices in olive oil 5 mins/Varoma//Speed 1. Add reserved mussel liquor in jug and bring to boil 5 mins/Varoma/speed 2.

 

Add cream fraiche to bowl and heat 2 mins/Varoma/ speed 2.  Then add pasta and mussels with 1/3 in their shells and the rest out of their shells, reheat 1 min/100°C// speed soft.




Serve in warmed bowls, squeeze over some lemon juice to taste and sprinkle with toasted bread crumbs.