Total time20 minutes
This recipe is ideal for those mussels in brine in a pottle at the supermarket.
Keep a little of the brine to add to the pasta sauce at the for extra punchy, vibrant acidity. Serve with a green salad.
Ready in 20 minutes, serves 4.
- 400g fresh fettuccine pasta
- oil for cooking
- 4 to 5 rashers middle bacon, chopped
- 1 onion, finely chopped
- 3 cloves garlic, crushed
- 1 tsp minced fresh ginger
- 200g lite crème fraiche
- 500g mussels, chopped
- Salt and pepper
- 3 tsp sweet Thai chilli sauce
- 3 tbsp chopped fresh parsley
1. Cook pasta according to the instructions on the packet in plenty of salted boiling water.
2. Make the sauce. In a large frying pan, place a little oil and then the bacon, onion, garlic and ginger, and cook on a medium-hot element. You want the onions translucent, but not coloured.
3. When the bacon has cooked and the onion is soft, add the crème fraiche and mussels (keeping a little brine) and season with salt and pepper and chilli sauce.
4. Add chopped parsley and the hot pasta.
5. Check the pasta – add a little reserved brine if desired. Even 1 tablespoon will make an impact on the whole dish.
The simplicity and versatility of crème fraiche is a joy to the busy home cook. It has the ability to withstand high temperatures without separating and there is no need for reducing your sauce – once the crème fraiche has been added, it’s ready to go!