CREAMY MUSSEL PENNE
- Heat oil in a frying pan over a medium heat. Add onion, garlic and cook for 5 minutes or until caramelised and translucent.
- Add the wine to pan and cook for 10 minutes or until liquid has reduce by half. Add creme fraiche and cream, stir and bring back to the boil.
- Add chilli, spring onions, mussels and pasta mix to coat pasta. Remove from heat and allow the residual heat from pan to warm the pasta and the mussel meat through. Add a pinch of salt.
- Serve with parsley, squeeze of lemon juice and drizzle with oil.
BEN'S TIP: Cook pasta as usual but leave it slightly undercooked. Drain and toss with a little olive oil and store in a sealed container in the refrigerator until needed.