Pasta, potatoes and mussels

PT45M

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Ingredients

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Imperial

Potato purée

  • 300g of potatoes
  • extra virgin olive oil
  • 1 lemon, zested
  • salt, to taste

Mussels

Pasta

  • 240g of fusilloni pasta
  • thyme leaves, picked and chopped

To serve

  • thyme sprigs
1
To begin, peel the potatoes and chop into chunks. Boil in salted water until tender and mash-able
2
Meanwhile, sauté the garlic in a saucepan with some extra virgin olive oil. Add the mussels to the pan with 330ml boiled water, turn up the heat and cover with a lid. Cook until the shells have opened (for about 5 minutes). Drain the mussels, pass the liquid through a fine sieve and set aside
  • 1kg mussels, cleaned
  • 1 garlic clove, coarsley chopped
  • extra virgin olive oil
3
Remove and discard the shells and stuff the mussels with the julienned tomatoes
4
Pass the potatoes through a ricer and combine with a little extra virgin olive oil until you have a smooth purée. Season with salt and lemon zest
  • extra virgin olive oil
  • 1 lemon, zested
  • salt, to taste
5
Cook the pasta until al dente in salted water, then drain and return to the pan with the cooking water of the mussels to finish off. Add the picked thyme leaves and stir
  • 240g of fusilloni pasta
  • thyme leaves, picked
6
Spoon the potato purée into 4 soup bowls and top with the pasta. Garnish with the mussels and some fresh thyme leaves
  • thyme sprigs
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