“We used Mount Martha mussels that had been harvested the morning before we bought them,” says Hafner. “And that’s the thing about mussels – for them to be fantastic they really have to be super-fresh.”
Get Mitch’s basic pasta recipe here.
Ingredients
Pangrattato
Method
Main
1.For pangrattato, preheat oven to 250C. Combine ingredients in a bowl, season to taste, then scatter on an oven tray and bake, shaking occasionally, until golden (5-10 minutes). Set aside.
2.Bring wine to the boil in a large saucepan over high heat, add mussels, cover with a lid and shake occasionally until mussels open (4-6 minutes). Remove from heat, drain, reserving cooking liquid, and set aside. When mussels are cool enough to handle, remove from shells and set aside.
3.Boil spaghetti in a large saucepan of salted water until al dente (5-7 minutes), then drain.
4.Heat oil in a frying pan over medium-high heat, add garlic and sauté until pale golden (1 minute). Add zucchini and chilli and cook until zucchini is tender (1-2 minutes). Add mussels, basil, tarragon, 60ml reserved cooking liquid and pasta and toss to combine. Season drizzle with olive oil, scatter with pangrattato and serve with lemon wedges.
Drink Suggestion: Peroni Nastro Azurro beer or Pieropan Soave. Drink suggestion by James Broadway
Notes
