By: Frederik Bille Brahe
This one is a bit of a classic, but with turbocharged summer ingredients: fresh green peas, mint and parsley for added colour and texture. The perfect pasta for a balmy evening.
- 500 g semolina flour
- 230 g water
- 300 g mussels
- 55 g peas
- 1 pepperoncini (small, hot Italian chili)
- ½ dl white wine
- Olive oil
- 1 dollop of butter
- 1 tsp. chopped mint
- 1 tsp. chopped parsley
- 1 tsp. chopped garlic
- Using a knife or your fingers, roll the pieces over a gnocchi board so they resemble small worms. Sprinkle with semolina flour and place in the fridge until it’s time to cook the pasta.
- Thoroughly clean the mussels under running water twice, removing any beards as well as discarding any mussels that have broken shells or which float to the surface.
- Shell the peas and finely chop the mint, parsley and garlic.
- Prepare a pot of water for the pasta, adding plenty of salt. Once the water boils the pasta is added (allow approximately 100 g per person). Cook for 3-4 minutes.
- Heat a large pot (choose one with a lid) while the pasta cooks and add some olive oil along with the chilis and garlic to the pot, allowing it to fry for a couple of seconds. Then add the mussels and stir a few times before adding the white wine. Add the pasta on top of the mussels using a slotted spoon. Next, add a generous dollop of butter, stir and place the lid on the pot. Steam for approximately 1 minute or until the mussels have opened.
- Remove the lid from the pot, add the peas, mint and parsley, then stir before adding the contents to a dish and serve straight away.