- Put the mussels in a saucepan with the white wine, cover with a lid and cook on a high heat for 3-4 minutes, stirring occasionally, until they have all just opened, then drain in a colander over a bowl to reserve the cooking liquid. Strain the cooking liquor into a pan and simmer on a medium heat until it has reduced by half of its volume. Remove about 75 per cent of the mussels from the shells and put to one side, along with the ones left in their shells.
- Meanwhile, cook the pasta in boiling salted water, then strain in a colander, reserving a little of the cooking water. While the pasta is cooking, heat the olive oil in a pan and cook the shallots, garlic and chilli briefly for a minute on a low heat, then add the reduced wine. Whisk the butter in on a low heat until it has emulsified; then season and add the parsley.
- To serve your garlic mussels, toss the pasta, mussels and sauce together in a pan over a medium heat and add a little of the cooking water if the pasta looks a bit dry, then serve garnishing with the mussels still in their shells.
For more delicious recipes by Jo Feehan, visit her website here.
