We’re big fans of barbecuing bivalves at RICARDO. For a flavour revelation that feeds a crowd, put your mussels directly onto the grill and let their natural juices intensify inside the shell. Toss with anchovy persillade and pasta, and serve!
Ингредиенты
- 2 cups (90 g) flat-leaf parsley, chopped
- capellini with mussels
- 2 garlic cloves, finely chopped
- 2 tsp anchovies, chopped (about 4 fillets)
- 1 tbsp capers, chopped
- ½ tsp red pepper flakes
- 6 tbsp (90 ml) olive oil
- ½ lb (225 g) capellini or spaghetti
- 2 lb (900 g) mussels, scrubbed clean and debearded
Инструкция
- In a large bowl, combine all of the ingredients. Season with salt and pepper. In another large bowl, set aside one-quarter of the mixture for the cooked mussels.
