Pasta with Chilli-Smoked Mussel Sauce
1/4 Cup olive oil
3 cloves garlic, finely chopped
10-12 anchovies
1/2 Cup white wine
400g can tomatoes, chopped
200g Coromandel Smoking Co Habanero (hot) or Spicy Smoked Mussels
2tbsp chopped fresh oregano
2tbsp chopped fresh parsley
1-2 tsp sugar
salt and freshly ground black pepper
300g spaghetti, fettuccine or pappardelle
Heat oil in a saucepan and gently fry garlic and anchovies for a few minutes. Add wine and tomatoes and simmer for 5 minutes
Chop and add mussels, herbs, sugar and salt and pepper to taste. Simmer for another 5 minutes.
At the same time cook pasta in boiling salted water according to packet instructions until just tender then drain well.
Toss in prepared sauce.
Serves 4
Smoked Mussel Fritters
250g Coromandel Smoking Co smoked mussels, very finely chopped
1 egg, lightly beaten
1/3 cup four
3/4 cup breadcrumbs
1 bunch spring onions, very finely chopped
1/4 cup finely chopped parsley
Salt & freshly ground black pepper
Oil for frying
Lemon wedges to serve
Combine all ingredients in a bowl and mix well. Season with salt and pepper to taste
Heat a heavy-based frying pan, add a little oil and fry tablespoon lots into fritters, cooking for 1-2 minutes on each side. Drain on paper towel.
Serve with lemon wedges on the side.
Smoked Mussel Chowder
25 g butter
1 large onion, peeled and finely diced
2 stalks celery, finely sliced
2 tsp minced garlic
1 tsp celery seed
1 tsp dill seed
1 kg starchy potatoes, peeled
1 litre fish stock
2 cups frozen corn
1 cup cream
200 g Coromandel Smoking Co smoked mussels, diced
Heat butter in a large saucepan and gently cook the onion for 10 min until soft. Add celery, garlic, celery seed, dill seed and cook a further 2-3 min.
Chop potatoes roughly and add to pan with stock and simmer gently for 20 min or until potatoes are cooked
Mash potatoes roughly in the soup then add corn, cream and smoked mussels. Warm through and garnish with dill
