An easy weeknight mussel pasta with some Spanish flair.
The key to creating simple, scrummy meals with minimal effort is to work out which key ingredients capture the flavour you’re after. This recipe is Spanish themed as the Spanish are big seafood lovers – and indeed much British seafood is exported to Spain (see here for the seafood market figures). As with my classic Spanish potato omelette I’ve used smoked paprika and rosemary to summon up some spanish flair.
Why mussel pasta? We eat a lot of prawns in our house. We buy them ready cooked and frozen in bags. It’s so easy to defrost as many as we need, and they cook so quickly. An easy no-fuss way to add variety. To vary things I decided to try using cooked mussel meat instead – but if you’re not a fan, prawns, or even cooked ham or chicken, would work well.
I was never a seafood eater growing up – my son however seems to be different. A typical hungry toddler, he was following me round like a dog while I cooked, begging for scraps, and had eaten a total of nine mussels before dinner! This dish is quick, easy and full flavoured – try it with a Spanish themed salad.
- 6oz pasta
- 1 tin chopped tomatoes
- 2 handfuls frozen peas
- 1 sprig rosemary
- 2 heaped teaspoon smoked paprika
- 2 pinches cayenne pepper
- Approx 300g cooked mussel meat. Ensure they're all fully defrosted before you start if necessary.
- juice of 1 lemon
- Boil the pasta until it has some bite left and is still slightly too tough to serve.
- Drain the pasta and return to the hob. Stir in the tinned tomatoes, peas, cayenne pepper, smoked paprika and rosemary and simmer until the peas are cooked.
- Stir through the mussels and lemon juice and cook until the pasta has thickened the sauce.