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Ditaloni, Mussels, White Wine
Recipe details
A beautiful starter, in a delicious sauce, loved throughout Europe.
Serves:
4
Contributor:
Rose Gray and Ruth Rogers
Ingredients
- 320 g ditaloni
- 1 kg mussels
- 2 cloves garlic
- 4 tbsp flat-leaf parsley leaves
- 200 g unsalted butter
- 1 tbsp extra virgin olive oil
- 120 ml white wine
- 150 ml double cream
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Recipe by Rose Gray & Ruth Rogers
For other great recipes and more information about Rose & Ruth, click here
Each serving contains
Calories:
516kcal, 26% of your GDA
Sugar:
3g, 4% of your GDA
Fat:
67g, 96% of your GDA
Saturates:
40g, 200% of your GDA
Salt:
0.7g, 12% of your GDA
of your guideline daily amount
For further information on guideline daily amounts, please visit Tesco Healthy Living.
Method
- Scrub the mussels. Peel and finely chop the garlic. Finely chop the parsley.
- Heat half the butter with the oil, then add the garlic and mussels. Pour in the wine, season, cover and cook over a high heat until the mussels open. Drain the mussels, keeping the cooking liquid. Remove the mussels from the shells, and discard the shells and any that haven't opened.
- Heat the remaining butter in a pan, and add the mussel juices and the cream. Cook gently to reduce to a rich, creamy consistency. Then add the mussels and parsley.
- Cook the ditaloni in boiling salted water until al dente, then drain and add to the sauce. Toss together over a low heat and serve.
Cook's tip
Ditaloni is a small tubular pasta. Cavatelle or short penne can be used as an alternative. Buy small mussels so they are the same size as the pasta.
Copyright
© Rose Gray and Ruth Rogers 2005, River Café Two Easy.