Mussels are one of the most environmentally sound types of shellfish available, and they're inexpensive and easy to get hold of to boot.
They must be fresh, though, and often need to be cleaned first before cooking.
The best way to clean them is first to check they're alive. If any open shells close immediately when you tap them gently then they're OK to use. Discard any that remain open - they're dead.
Next, soak them in cold water for 20 minutes to help them filter out any grit. Then remove any brown threads - known as beards - sticking out from between the two halves of the shell. Grasp the beard and pull it out and towards the hinge side of the mussel. Remove it completely. The mussels are now clean and ready to cook.
Mussels with pappardelle, tomato and basil
Serves 4
1kg fresh mussels in the shell, carefully washed
40g unsalted butter
A pinch of sea salt
400g fresh pappardelle
250g creme fraiche
4 ripe vine tomatoes, peeled and roughly chopped
12 fresh basil leaves, chopped
Put the mussels in a large pan with half the butter and 8tbsp water. Cover with a tight-fitting lid and cook over a high heat for 4-5 minutes, shaking the pan from time to time. Turn off the heat once all the shells have opened.
Using a slotted spoon, remove the mussels from the pan and place them in a large bowl. Now remove the mussels from their shells (keeping the shells for now) then place them in another bowl and cover them with clingfilm.
Strain the cooking juices from the pan and bowl containing the shells through a fine sieve. Reserve a dozen or so shells for garnish and discard the rest.
Cook the pasta following the instructions on the packet. When done, drain the pasta then return to the pan and set aside.
Pour the mussel stock into a small saucepan and boil until reduced by half, then add the creme fraiche and tomatoes, whisk in the remaining butter and check the seasoning.
Pour the sauce over the pappardelle, add the basil leaves and toss the pasta in the sauce.
Finally, add the mussels, toss again and serve immediately.
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