We have been having a few days of glorious weather in the UK.
When the sun shines and the sky is blue the emerald coloured grass seems to smile at you and gives you an instant lift, a feeling of well being. The air is so crisp and clean and if you take a walk in the woods, this can be highly therapeutic.
And this is what I did last weekend. The countryside here is unspoiled and not intensively farmed like in the north of Italy. The children enjoy their walks and I am hoping to go mushroom and chestnut picking soon.
When we came back we had pasta with mussels with a salad and enjoyed it in the garden. I prepared the sauce in advance.
I have bought some Scottish mussels for this dish as at this time of year they are in season and they are so big and juicy and reasonably priced.
- Prep Time : 25 minutes
- Cook Time : 30 minutes
In a large pan stir fry the garlic cloves with the chilly for a couple of minutes with two tbsp of olive oil.
Then add the mussels. Turn the heat up and cover the pan with a top. Cook the mussels for 2-3 minutes then add a drop of wine, the tomato sauce and the parsley and keep cooking for another couple of minutes until they have widely opened.
Cook the pasta in salty water for a couple of minutes less than it says on the packet. Drain, then add it to the pan with the mussels with 3 tbsp of olive oil. Cook on a high heat for 2 minutes stirring all the time and then serve.