Ingredients For the mussels 750 g mussels
100 ml white wine
¾ onion, finely chopped
20 g butter
1 garlic clove, crushed
1½ tsp corn flour
1 cup double cream
Pinch of saffron threads or powder
Small egg yolk
Juice of ¼ lemon
250 g fettuccine, or similar pasta
1 tbsp olive oil
Parsley, chopped (optional)
For the salad 4 large strawberries, sliced
½ medium avocado, sliced
2 tbsp walnuts, chopped
2 tbsp feta cheese, crumbled
For the dressing 1 tbsp apple cider vinegar
1 tbsp olive oil
1 tsp dried tarragon
1 tsp sugar
½ tsp salt
Method For the salad
Make the salad first, leaving the avocado till last.
Whisk all the dressing ingredients together.
Put the strawberries into a bowl and add the dressing over them.
Add the walnuts and feta and mix.
Just before serving, add in the avocado and mix.
For the mussels
Scrub and debeard the mussels under cold running water.
Put the wine and onion in a pot with the mussels.
Cover, and cook over a high heat until the shells open - this only took about 4 minutes. Do not overcook.
Drain, but reserve the liquid.
Mussels being cooked with onions and liquid/mussels opened after cooking
Throw out any mussels that did not open, and keep a few mussels for garnish.
Remove the remainder from their shells.
Strain the cooking liquid into the saucepan, bring to the boil and cook till it reduces by about half.
Remove from the heat.
Meanwhile, cook the pasta as per packet instructions working out when to put it on so that the pasta will be ready around the same time as the mussels.
Melt the butter in a saucepan, and fry the garlic for a minute or two. Stir in the corn flour, and cook, stirring for a minute.
Slowly stir in the cooking liquid and the cream.
Crush the saffron strand and add to the pan.
Season with salt and pepper to taste, and simmer over a low heat for 2 to 3 minutes, or until thickened.
Stir in the egg yolk, lemon juice and the shelled mussels.
Heat, but do not let the mixture boil.
Put the pasta into a serving dish, or on separate plates, and add the mussels with sauce, and toss.
Garnish with parsley (optional), and reserved mussels in their shell, and serve with the salad.