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Recipe for :

Flavours Mussels
 

Flavours - click to visit web siteThis recipe has been published with the permission of Flavours who ran a competition earlier in the year with Pizza Express featured in their "Expresso" magazine. The prizes on offer were two places on a week long cookery holiday at I Castagni including return flights from London to Rome, provided by Alitalia. This is one of the winning recipes.


In 1998 Flavours created a new kind of cookery holiday offering:

  • unspoilt, off the beaten track locations
  • cookery demonstrations with local experts keen to share their skills and enthusiasm
  • luxury accommodation and hospitality

Their holidays achieve a balance between:

  • cookery demonstrations
  • foodie-visits
  • independent exploration
  • time for relaxation

All the key ingredients for a memorable foodie holiday!

To find out more have a look at the web site <click here>

Ingredients

900g fresh mussels
150ml dry white wine
2 finely chopped shallots
25g butter
2 crushed garlic cloves
cornflour approx 1 tablespoon
300ml double cream
pinch saffron seasoning
1 lemon
1 egg yolk
450g spaghetti
handful chopped parsley

Method
  • Place mussels in a large saucepan. Add dry white wine and shallots and cook over high heat for 5 minutes or so until the mussel shells open up.
  • Pass through a sieve, reserving the liquid, then remove mussels from their shells.
  • Boil the reserved liquid rapidly until reduced by half.
  • Melt the butter in another saucepan, add the garlic and cook until golden.
  • Stir in enough corn flour to thicken the sauce.
  • Stir in mussel liquid and mix in the double cream.
  • Add the saffron and seasoning.
  • Bring to simmering and stir in the lemon juice then egg yolk and the mussels.
  • Cook the spaghetti at dente and drain well.
  • Toss the mussels sauce with the spaghetti and sprinkle with chopped parsley.

Serves 4

Andrew

Flavours - click to visit web site

 
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