GARLIC CREAM MUSSELS WITH RIGATONI 

INGREDIENTS

• 375g rigatoni pasta

• 1kg mussels

• 40g butter

• 1 onion, chopped

• 3 cloves garlic, crushed

• 2 red peppers, chopped

• 1/2 cup sour cream

• 1/4 cup dry white wine

• 4 green shallots, finely chopped

• 2 tablespoons chopped fresh parsley 

GARLIC CREAM MUSSELS WITH RIGATONI

Add pasta to a large pan of boiling water and boil, uncovered, until just tender; drain. Scrub mussels, and remove beards. Melt butter in a large pan, add onion, cook, and stir, until soft. 

Add garlic and peppers and cook, stirring, for 2 minutes. Stir in sour cream and wine, and bring to a boil. 

Add mussels, bring to boil, simmer, covered, for about 3 minutes or until shells have opened. Add shallots, parsley, and pasta to the pan, and stir until just heated through.

Serves 6.

Note: Recipe best made close to serving.

Freeze: Not suitable.

Microwave: Suitable.

 

Also Read: CHICKEN AND NOODLE PATTIES