Food & Drinks

Recipe: how to make Menno Posts pasta with mussels | Culinary

Necessary for 4 people:

2 kg Zeeland mussels

150 gr salted butter

1 large fennel

1 large leek

1 white onion

2 garlic cloves

1½ cm ginger

1 bunch of flat-leaf parsley

1 tbsp curry powder

1½ dl white wine

400 gr penne pasta


Cut fennel, leek and onion into small pieces. Chop garlic cloves, ginger and parsley. Rinse the mussels briefly in cold water. You can get rid of those that float. Melt butter in a high pan. Add garlic and ginger and sauté briefly. Add curry and then braise fennel, leek and onion. Then add parsley and the drained mussels. Add white wine and cook for 2 minutes on high heat with the lid on the pan. Shake the mussels and cook for another 3 minutes. When all the mussels open, it is good. Pour off approx. 2 dl of mussel juice and reduce it by half.

In the meantime, cook pasta al dente according to the instructions on the pack and drain in a sieve. Add pasta to the mussels and shake briefly to mix well. Serve in deep plates with a dash of the reduced mussel juice.


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