COZZE BIANCO WITH SPAGHETTI
San Remo Pulse Pasta Spaghetti
500 g black lip mussels, cleaned and de-bearded
1/2 cup olive oil
1 lemon, zested & juiced
1/2 bunch flat leaf parsley, chopped
Salt & pepper, to taste
Cook pasta as per packet directions.
In a large pan, heat olive oil on medium heat.
Next, place garlic and mussels into pan and sauté for 3 to 5 mins or until mussels have opened.
Add, lemon zest, lemon juice, reduce heat to a simmer. Cook for a further 3 mins.
Season with salt and pepper.
Add parsley to pan stir through and turn off the heat. Finally strain pasta and toss through the sauce.
Serve with extra cracked pepper.
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