Updated: Apr 16
Mussels are a great way to enjoy a seafood pasta without experiencing the sometimes strong flavours of fish & crustaceans in your food.
This garlic cream recipe came as a way to wash down an already opened white wine bottle sitting in our fridge from that house party the week before.
To be honest, I'm not a fan of creamy pasta - but something about the mixture of seafood & white wine turns my palette upside down when combined.
Note: Remember to really de-beard the mussels before putting in to cook, to avoid any unnecessary hair pulling when enjoying this meal!
Garlic Cream Mussels with Rigatoni Pasta
Author: Jeanette Tambakau
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
1 pack of rigatoni pasta
1 onion, chopped
3 cloves garlic, crushed
2 red capsicums, chopped
½ cup sour cream
¼ cup dry white wine
4 green shallots, finely chopped
2 tablespoons chopped fresh parsley
Add pasta to large pot of boiling water, boil, uncovered, until tender; drain.
Scrub mussels and remove beards.
On medium heat, melt butter into a large pan, add onion and cook stirring until soft. Add garlic and peppers, and cook stirring for 2 minutes.
Stir in sour cream and wine, and bring to boil.
Add mussels, bring to boil, then lower heat and cover pot, simmering for 3 minutes or until shells have opened.
Add shallots, parsley and pasta to pot, and stir until heated through.
Serve with a new bottle of white wine ;)