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Ingredients
Method
Courgette pasta
- 30ml (2 tablespoons) olive oil
- 2 cloves garlic, crushed
- 5ml (1 teaspoon) fresh thyme, chopped
- 8 large courgettes, sliced into long thin strips using a spiked vegetable peeler
- Pinch of flaked sea salt
- 15ml (1 tablespoon) butter
- 2 cloves garlic, crushed
- 2.5ml (½ teaspoon) mustard powder
- 15ml (1 tablespoon) whole-grain mustard
- 125ml (½ cup) good-quality chicken stock
- 180ml (¾ cup) low-fat milk
- 30ml (2 tablespoons) crème fraîche
- 4 x 115 g tinned MSC certified mussels in oil
- Toasted ciabatta slices
- Charred lime
- For the ‘courgetti’ pasta: heat the oil in a large saucepan and sauté the garlic for 1 minute, add the chives and thyme and cook for a further minute.
- Add the ‘courgetti’ pasta and stir-fry for 2–3 minutes, until al dente, taking care not to overcook them. Remove from heat.
- To make the creamy mussels: heat the butter until melted for 1 minute. Add the mustard powder and whole-grain mustard and stir for about 30 seconds.
- Whisk in the stock and milk and bring to the boil. Simmer for 5 minutes. Add the crème fraîche and stir until dissolved. Add the canned mussels and cook for 2 minutes.
- To serve: divide the pasta ‘courgetti’ into four soup bowls. Pour the creamy mussel sauce in the bowl and serve with toasted bread, a squeeze of lime and sprinkle with chili flakes.