Flex some mussel with Italian classics
This week, Paolo Sabatini, executive chef at Basilico in Oranmore, Co Galway (basilicorestaurant.ie) has two Italian classics for you to try
Spaghetti with Galway Bay mussels
Ingredients, serves four
500g spaghetti, preferably fresh bronze extruded egg spaghetti
1kg fresh mussels
30g flat parsley, stalks separate, finely chopped
20ml olive oil
120g vine cherry tomatoes, quartered
10g garlic, chopped
80g butter
200ml white wine
10g fresh red chilli
40g anchovies (optional)
Method
1. Make sure to buy fresh mussels from your local fishmonger and clean them well.
