Jamie Oliver called this Angry Mussels , perhaps because of the addition of chilli. The recipe is rather forgiving and there is room for lots of improvisation.
I did this minus the pasta and it was a great hit with my guests. As I enjoyed the sauce, I thought what better way to 'drink' it than having some pasta soaking up the yummy wine sauce.
Get a good wine that you don’t mind enjoying on its own and it will become one of your favorite pasta recipes when you are in a mood for wine.
160g angel hair pasta
5 cloves of garlic, chopped
1 Tbsp chilli flakes
3 cups of half shelled green lipped mussels
1 handful of chopped English parsley
½ cup Chardonnay
1½ cup chopped tomatoes
generous amount of fresh lemon zest
juice of 1 lemon
Parsley to garnish
Bring water to a rolling boil. Cook pasta until al-dente.
While pasta is cooking, saute garlic until it turns translucent. Add chilli, medium heat. Do not burn chilli.
Add prepared mussels.
Add parsley, chardonnay, tomatoes.
Add zest, lemon juice. Toss.
Cook covered for 4 minutes.
Add cooked pasta. Toss and rest for 1 minute.
Serve garnished with parsley.