Chilli and Garlic Flavoured Mussels with Pasta

 Chilli and Garlic Flavoured Mussels with Pasta

 The chilli flakes give a little kick without overpowering the other flavours.

Serves 4

Cooking time: 30 minutes 

Ingredients

  • 1 kg mussels
  • 1 tablesp olive oil
  • 2 shallots, peeled and finely diced
  • 2 garlic cloves, peeled and crushed
  • 1 x 400g tin of chopped tomatoes
  • Pinch of chilli flakes
  • 300g linguine
  • 2 tablesp. chopped flat leaf parsley
  • Salt and freshly ground black pepper

To serve

:

  • Lightly dressed green salad

To Cook

Place the mussels in a large bowl of cold water.  Use a small knife to remove any barnacles and pull away the beard. Discard any mussels that are damaged or won’t close when tapped.

Heat the olive oil in a large saucepan on a medium heat.  Add the shallots, garlic, chilli flakes and cook for 2-3 minutes. They should soften but not brown. Then add the tomatoes and simmer for ten minutes. Taste and season with black pepper and a little salt.

Cook the linguine in a large pot of salted boiling water according to the packet instructions.

While the pasta is cooking add the prepared mussels to the tomato sauce. Allow the mussels to cook for 3-4 minutes, shaking the pan from time to time to ensure they cook evenly. Discard any that have not opened.

When the pasta is cooked, drain, saving a couple of tablespoons of the cooking liquid.  Return the pasta to the saucepan it was cooked in along with the reserved cooking liquid.  Pour the mussels and tomato sauce on top of the pasta and mix well. Return the saucepan to a low heat for a couple of minutes to heat through.

Drizzle over some olive oil and sprinkle with the chopped parsley. Serve with a green salad.

Nutritional Analysis per Serving

Protein: 16g 

Carbohydrates: 65g 

Fat: 9g 

Iron: 4.6mg 

Energy: 382kcal 

Chilli and Garlic Flavoured Mussels with Pasta

Chilli and Garlic Flavoured Mussels with Pasta

 The chilli flakes give a little kick without overpowering the other flavours.

Serves 4

Cooking time: 30 minutes

Ingredients

  • 1 kg mussels
  • 1 tablesp olive oil
  • 2 shallots, peeled and finely diced
  • 2 garlic cloves, peeled and crushed
  • 1 x 400g tin of chopped tomatoes
  • Pinch of chilli flakes
  • 300g linguine
  • 2 tablesp. chopped flat leaf parsley
  • Salt and freshly ground black pepper

To serve

:

  • Lightly dressed green salad

To Cook

Place the mussels in a large bowl of cold water.  Use a small knife to remove any barnacles and pull away the beard. Discard any mussels that are damaged or won’t close when tapped.

Heat the olive oil in a large saucepan on a medium heat.  Add the shallots, garlic, chilli flakes and cook for 2-3 minutes. They should soften but not brown. Then add the tomatoes and simmer for ten minutes. Taste and season with black pepper and a little salt.

Cook the linguine in a large pot of salted boiling water according to the packet instructions.

While the pasta is cooking add the prepared mussels to the tomato sauce. Allow the mussels to cook for 3-4 minutes, shaking the pan from time to time to ensure they cook evenly. Discard any that have not opened.

When the pasta is cooked, drain, saving a couple of tablespoons of the cooking liquid.  Return the pasta to the saucepan it was cooked in along with the reserved cooking liquid.  Pour the mussels and tomato sauce on top of the pasta and mix well. Return the saucepan to a low heat for a couple of minutes to heat through.

Drizzle over some olive oil and sprinkle with the chopped parsley. Serve with a green salad.

Nutritional Analysis per Serving

Protein: 16g 

Carbohydrates: 65g 

Fat: 9g 

Iron: 4.6mg 

Energy: 382kcal 

http://www.bordbia.ie/consumer/recipes/fish/pages/chilliandgarlicflavouredmusselswithpasta.aspx

Pasta with Mozzarella and Tomatoes in Garlic and Herb Butter

pasta-with-mozzarella-and-tomatoes-in-garlic-and-herb-butter-hero

Ingredients:
Directions:

Stir halved grape tomatoes into melted Kerrygold Garlic & Herb Butter; cook for 2 minutes to heat tomatoes. Toss with hot, cooked linguine, adding additional butter to taste; season with salt and pepper. Stir small boccaccini (fresh mozzarella balls) into hot pasta. Cook just until cheese starts to melt. Top with with shredded Kerrygold Dubliner Cheese and snipped fresh basil.

Pasta with Mozzarella and Tomatoes in Garlic and Herb Butter

pasta-with-mozzarella-and-tomatoes-in-garlic-and-herb-butter-thumbnail

As a quick, light lunch pasta, this dish shines. The tomatoes cooked in Kerrygold Garlic & Herb Butter take on some of the aromatic flavor, while the zest of fresh herbs and the smoothness of quality mozzarella all play off one another. The secret, though, is the Kerrygold Dubliner Cheese. The sharp flavor of the grass-fed cow’s milk cheese adds just the right amount of bite and makes this dish one to remember.