Tuesday, September 24, 2013
Risoni pasta with steamed mussels in tomato with peas & fetta
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Author by
ADAM SWANSON
Ingredients
500g San Remo Risoni pasta
¼ cup extra virgin olive oil
2kg Black mussels, de beared
3 tbspn garlic, crushed
1 tbspn fresh red chilli, finely chopped
2 cups roma tomatoes, chopped
1 cup fresh or frozen peas
2 cups fish stock
Salt & pepper
200g Danish fetta
½ cup flat leaf parsley, chopped
¼ cup extra virgin olive oil
2kg Black mussels, de beared
3 tbspn garlic, crushed
1 tbspn fresh red chilli, finely chopped
2 cups roma tomatoes, chopped
1 cup fresh or frozen peas
2 cups fish stock
Salt & pepper
200g Danish fetta
½ cup flat leaf parsley, chopped
Method
Cook pasta as per packet directions.
In a large pot, heat olive oil on a medium to high heat.
Add mussels, garlic, chilli and tomatoes. Stir mussels, so that they are coated
by the oil, garlic, chilli and tomato.
Place a lid on the pot and allow the mussels to steam for 4 to 5 minutes or until mussels have opened.
Once opened, add fish stock and season to taste.
Add peas and turn down heat to a simmer.
Strain pasta and add to pot, with a large spoon, stir pasta through mussels and sauce.
To finish, crumble feta in pot and add parsley.
Serve immediately.
In a large pot, heat olive oil on a medium to high heat.
Add mussels, garlic, chilli and tomatoes. Stir mussels, so that they are coated
by the oil, garlic, chilli and tomato.
Place a lid on the pot and allow the mussels to steam for 4 to 5 minutes or until mussels have opened.
Once opened, add fish stock and season to taste.
Add peas and turn down heat to a simmer.
Strain pasta and add to pot, with a large spoon, stir pasta through mussels and sauce.
To finish, crumble feta in pot and add parsley.
Serve immediately.
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
This post was written by: Franklin Manuel
Franklin Manuel is a professional blogger, web designer and front end web developer. Follow him on Twitter
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