mussels pasta in mushroom soup.jpg     

1.2 kg mussels
water enough to cook mussels
150 g diced bacon
150 g peas frozen
1 can mushroom sauce
500 g spiral pasta
salt and pepper to taste


Rinse the mussels in cold running water, and then give them a good scrub and scrape to remove any barnacles or dirt. Discard any with broken shells, and give any open ones a sharp tap: if they don’t close, then throw them away too, because they’re dead. Pull out the beards, then leave them to sit in cold water for a couple of hours until ready to use.

In a saucepan add water and a pinch of salt, then pour pasta and cook until al dente. Removed from heat, add the peas and bacon to cook slightly or blanch them, save a cup of the pasta water. Drain dry and keep warm with foil loosely cover until ready to use.

In the meantime drain the mussels and pour into the pan with water. Cover and cook until most of them have opened: about 5 -7 minutes. Discard any mussels that are not open. Removed the shells and keep warm until ready to use.

Add the can mushroom and water from the pasta into saucepan cook, simmer until bubbling but not over boil. Add the mussels, pasta, peas, bacon and stir well to distribute, then season gently and serve immediately.

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