Capellini with Mussels and Anchovy Persillade
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…
Instructions
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1
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.
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!
