Baxter’s Mussel, Spinach & Pea Pasta
olive oil 3 tbsp
garlic 3 cloves, crushed
cooking white wine 100ml
red chillies 2, finely chopped
garlic 2 cloves, crushed
frozen peas 300g
conchiglie pasta 400g
parsley 1 tbsp, chopped
extra virgin olive oil 2 tbsp
Heat a tablespoon of oil in a pan, add the spinach, season and stir quickly until it has all wilted. Tip into a colander and set aside.
Clean the mussels, discarding any that are broken or open. Return the pan to the heat and leave for a minute until very hot. Tip in the mussels with 1 garlic clove and the wine. Stir quickly, then cover with a tight-fitting lid. Leave for a minute then give the pan a shake. After another minute, check the mussels – most should be open or starting to open. Give the pan a stir and tip out into a colander over a bowl to catch the juices. Leave to cool slightly.
Heat 2 tablespoons of olive oil in the pan, then add the chilli and remaining garlic. Cook for a minute without browning before adding the mussel liquor. Bring it up to the boil and reduce the liquid to half its original volume.
Take the mussels out the shells. Add the peas to the reduced liquid and cook gently for 2 minutes. Chop the spinach and stir into the peas. Blend half the pea-spinach mix until smooth and return to the pan. Stir well, adding the mussels.
Meanwhile, cook the pasta according to packet instructions. Drain well and add to the green mussel sauce with the parsley. Toss to combine, season well and drizzle with extra virgin olive oil.