Recipe

Smoked Mussel and Tuna Greens Orecchiette

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Smoked Mussel and Tuna Greens Orecchiette

A brain food winner of a dinner with this smoky greens and orechiette pasta with plum peas, broccoli, sour cream and parmesan.




Ingredients to serve 2

  • 1 tin x Tuna - drained
  • 1 tin x Mussels - drain but reserve oil for cooking
  • ½ x Onion - diced
  • 20g x Crushed Garlic
  • ½ sachet x Fish Stock
  • ½ head x Broccoli - cut into florets, florets chopped
  • 100g x Peas
  • 40ml x Sour Cream
  • 150g x Orecchiette
  • 30g x Parmesan - grated
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Water (from your pantry)

Ingredients to serve 4

  • 2 tins x Tuna - drained
  • 2 tins x Mussels - drain but reserve oil for cooking
  • 1 x Onion - diced
  • 40g x Crushed Garlic
  • 1 sachet x Fish Stock
  • 1 head x Broccoli - cut into florets, florets chopped
  • 200g x Peas
  • 80ml x Sour Cream
  • 300g x Orecchiette
  • 60g x Parmesan - grated
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Water (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items". Bring a large saucepan of salted water to the boil for use in Step 1.

Washing Instruction

Wash your hands and broccoli well.

Mariella's Tip

Smoked Mussels contain high levels of highly desirable long chain fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These fats have many beneficial effects, including improving brain function and reducing inflammatory conditions, such as arthritis. Mussels are also a brilliant source of vitamins.

Step 1 - Orecchiette

Once your water in your large saucepan has come to the boil, cook your orecchiette pasta for 10-12 minutes until al dente - tender with a slight bite. Drain through a colander and reserve for later.

Step 2 - Smoked Mussel Fills

Heat a large casserole pan over med-high heat, then add your smoked mussel oil to the pan along with your diced onions and crushed garlic. Cook until soft and translucent, about 3-4 minutes, then proceed to add your chopped broccoli and cook until tender, about 2-3 minutes. Lastly add your peas and fish stock, a dash or two of water, and a drizzling of olive oil, cook for 1-2 minutes until your peas have warmed through then taste and only season if need be - please note your fish stock is salty. Once your orecchiette is cooked mix it through your fills along with your drained tuna and mussels, once more taste and season to your liking - remember your adding pasta so it will need some seasoning to bring out your flavours.

TO SERVE

Divide your smoked mussel and tuna greens orecchiette amongst your servings, top with dollops of sour cream and your grated parmesan.