Pasta, potatoes and mussels
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This fantastic fusilloni recipe sees the jumbo pasta shapes sit atop a bed of velvety potato purée and served with plump mussels stuffed with sun-dried tomatoes. Simplicity at its best, this impressive pasta course would make a great dinner party dish.
First published in 2017
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Ingredients
Metric
Imperial
Mussels
- 1kg mussels, cleaned
- 1 garlic clove, coarsley chopped
- 200g of sun-blushed tomatoes, julienned
- extra virgin olive oil
Pasta
- 240g of fusilloni pasta
- thyme leaves, picked and chopped
To serve
- thyme sprigs
SAVE RECIPE
Method
1
To begin, peel the potatoes and chop into chunks. Boil in salted water until tender and mash-able
- 300g of potatoes
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
- 200g of sun-blushed tomatoes, julienne
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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