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Mulroy Bay Mussels Fra Diavolo with Spaghetti & Herbs by Gary O'Hanlon

Serves: 4Category: Fish & SeafoodPastaCourse: MainsMachine: Food ProcessorMixerTotal time (min.): 90
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Ireland is blessed with beautiful clean waters and some fantastic mussel growers. My heart lies in Donegal though so I always buy my mussels from Donegal and Mulroy Bay. Mussels take well to spices, this is the reason I’ve gone with a Fra Diavolo sauce but try them sometimes with a coconut green curry, you won’t regret it. Of course, the classical French way of cooking them in wine and lemon juice with a little parsley and garlic is fantastic too. It’s always nice to be a little more adventurous though and, I find by adding the spaghetti you take them from a snack/starter to becoming the main meal.

Ingredients

Pasta:

Mussels:

Fra Diavolo Sauce:

Tools

Method

For the Pasta Dough:

  1. Add the flour and salt to the mixing bowl and turn on for 30 seconds.
  2. Add in the egg yolk and mix in.
  3. Now mix the water and olive oil together then pour in slowly and continue mixing until a dough ball is made. You may not need all the liquid.

For the Spaghetti:

  1. Cut 2 x 200g pieces of pasta dough.
  2. Dust the 1 piece well and roll into a small rectangular piece. Attach the lasagna attachment to the Chef Titanium and pass the dough through. Run it through setting 0 first, then 1 followed by 2 and 3. Fold the dough over on itself and repeat.
  3. Now add the spaghetti cutter attachment and run the dough through it.
  4. Repeat with the second 200g of pasta dough.
  5. When ready, bring a pot of salted water to the boil and cook the pasta until al-dente. Drain and set aside.

For the Fra Diavolo Sauce:

  1. Heat a heavy based pot and add the oil followed by the garlic and onions, season well and sweat (See Tip 3 in Chef's notes). Now add in the chilli and the chilli flakes as well as the juice of the lemon and wine and reduce by half.
  2. Add in the chopped tomatoes and bring to the boil, reduce the heat to a simmer and leave to cook and reduce until thickened.
  3. Whisk in the tomato puree and chopped parsley & adjust seasoning.
  4. Place the sauce into the food processor and process until smooth but not too smooth, set aside.

For the Mussels:

  1. Place them into a pot with the white wine and cover.
  2. Once the mussels start to open pour in the Fra Diavolo sauce and bring to the boil.
  3. Now add in the cooked pasta and the flat leaf parsley and toss well in the sauce.
  4. To serve, divide between 4 large bowls.

Chef's Notes:

  1. You can make the Fra Diavolo sauce up to three days ahead of time.
    In fact, the more time it has the better it will taste.
  2. Chopped tomatoes are good but if you have fresh tomatoes that have burst or over ripened, use them.
  3. To sweat onions or garlic simply means to sauté without colour.