A Beach Hut classic, mussels are the perfect beach-side dish, enjoyed with a glass of white wine.
This weekend Executive Chef, Neil Haydock, is stepping onto the stage at the Newquay Fish Festival to showcase his favourite mussel recipe, sea-side mussels with pasta, chilli and lemon.
400g pasta (pick your favourite there are lots to choose from)
1kg mussels, cleaned
400ml dry white wine
4 cloves of garlic, peeled and finely sliced
2 medium red chillies, finely sliced into rings
200g unsalted butter, diced
100g washed flat leaf parsley, roughly chopped
1 un-waxed lemon
Place a large pan of salted water on to boil.
Cook the pasta, drain and put to one side. Drizzle with a bit of oil to prevent sticking.
Place the pan back onto the heat and when hot add the mussels, white wine, garlic, chilli and butter.
Place a lid on the pot immediately to stop the steam escaping.
Shake the pot every 30 seconds or so for 2 minutes before adding the chopped parsley and grating in half of the lemon zest.
Pop the lid back on and cook for a further minute.
Remove the lid and add the pasta.
Mix the pasta through the mussels and sauce to reheat and to absorb the flavours.
Make sure all the mussels are closed before cooking. Give them a quick shake in the pan beforehand.
This dish works well with long pasta although ridged pasta will hold more sauce.
For a lighter lunch, serve with crusty bread instead of pasta.