MUSSEL AND MUSHROOM TAGLIATELLE
INGREDIENTS (SERVES 4)
1/2 glass Ghost Rock white wine
1 cup Barilla tagliatelle pasta
8 button mushrooms, halved
1 knob Ashgrove herb and garlic butter
Hillfarm garlic infused canola oil
3 spring onion sticks, sliced
1 tbs capers
1/2 cup creme fraiche
handful of flat leaf parsley
Put the wine and mussels into a saucepan over a medium heat. Cover with a lid and let the mussels steam for 2 minutes or until they open. Take the saucepan off the heat, allow the mussels to cool before removing the meat out of the shells. Set aside. Strain the left over stock into a bowl to use later.
Melt the butter with a drizzle of oil in a pan over a medium heat. Cook the mushrooms until brown and add the spring onions and capers. Once the spring onions have caramelised add the stock. Leave for 5 minutes to let the liquid reduce.
While the stock is reducing cook your pasta for 5 minutes in a boiling pot of salted water. When time is up add the mussels, creme fraiche, parsley and pasta to the pan. Mix together and serve.