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




Potato purée

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



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

To serve

  • thyme sprigs


To begin, peel the potatoes and chop into chunks. Boil in salted water until tender and mash-able
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
Remove and discard the shells and stuff the mussels with the julienned tomatoes
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
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
Spoon the potato purée into 4 soup bowls and top with the pasta. Garnish with the mussels and some fresh thyme leaves
  • thyme sprigs
First published in 2017

After cooking in Belgium, France, Germany and Switzerland, Ilario Vinciguerra returned to Italy in 2011 to open his eponymous restaurant in Lombardy. His food is a unique expression of his inimitable cooking style, which combines both traditional and modern interpretations of iconic Mediterranean ingredients.

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