Creamy mussels with ‘courgetti’ pasta | Marine Stewardship Council

Name: Creamy mussels with ‘courgetti’ pasta | Marine Stewardship Council
Ingredients: 30ml (2 tablespoons) olive oil; 2 cloves garlic, crushed; 5ml (1 teaspoon) fresh thyme, chopped; 8 large courgettes, sliced into long thin strips using a spiked vegetable peeler; Pinch of flaked sea salt; 15ml (1 tablespoon) butter; 2.5ml (½ teaspoon) mustard powder; 15ml (1 tablespoon) whole-grain mustard; 125ml (½ cup) good-quality chicken stock; 180ml (¾ cup) low-fat milk; 30ml (2 tablespoons) crème fraîche; 4 x 115 g tinned MSC certified mussels in oil; Toasted ciabatta slices; Charred lime

www.msc.org

For the ‘courgetti’ pasta: heat the oil in a large saucepan and sauté the garlic for 1 minute, add the chives and thyme and cook for a further minute.

View full recipe on www.msc.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.msc.org.

Share this recipe:

Ingredients

30ml (2 tablespoons) olive oil
2 cloves garlic, crushed
5ml (1 teaspoon) fresh thyme, chopped
8 large courgettes, sliced into long thin strips using a spiked vegetable peeler
Pinch of flaked sea salt
15ml (1 tablespoon) butter
2.5ml (½ teaspoon) mustard powder
15ml (1 tablespoon) whole-grain mustard
125ml (½ cup) good-quality chicken stock
180ml (¾ cup) low-fat milk
30ml (2 tablespoons) crème fraîche
4 x 115 g tinned MSC certified mussels in oil
Toasted ciabatta slices
Charred lime