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.
1998 Flavours created a new kind of cookery holiday
off the beaten track locations
demonstrations with local experts keen to share
their skills and enthusiasm
accommodation and hospitality
holidays achieve a balance between:
the key ingredients for a memorable foodie holiday!
find out more have a look at the web site <click
150ml dry white wine
2 finely chopped shallots
2 crushed garlic cloves
cornflour approx 1 tablespoon
300ml double cream
pinch saffron seasoning
1 egg yolk
handful chopped parsley
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.
through a sieve, reserving the liquid, then
remove mussels from their shells.
the reserved liquid rapidly until reduced by
the butter in another saucepan, add the garlic
and cook until golden.
in enough corn flour to thicken the sauce.
in mussel liquid and mix in the double cream.
the saffron and seasoning.
to simmering and stir in the lemon juice then
egg yolk and the mussels.
the spaghetti at dente and drain well.
the mussels sauce with the spaghetti and sprinkle
with chopped parsley.