NZ Woman's Weekly

Pasta with mussels and bacon

  • Meal Type

  • Total time

    20 minutes
  • Servings

  • Courses


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!

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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Issue 1541

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