- Spinach and ricotta ravioli
- Mussels in white wine sauce (boil in the bag from Sainsbury's)
- 3 cloves of garlic
- Slug of olive oil
- Half of lemon
- Slug of white wine (small bottle of pinot grigio from Sainsbury's)
- Dash of double cream
- 1 pudding spoon of self raising flour (think plain will work too)
- Black pepper
- Parmesan, lots
- Handful of chopped parsley
Finely chop the garlic and fry gently over a low heat in olive oil. When it looks cooked turn the heat off and move to one side.
Start boiling the mussels in their bag in some water. This takes about 5-7 mins.
Add in the juice from half of a lemon. Suggest you squeeze it into your hand so the pips don't fall in.
Add the wine. See video for amount.
When the mussels are done, cut the corner off the bag and add the liquid into the pan. Don't put the mussels in yet!
Now add in just a dash of cream, turn the heat on and then the flour. Stir vigorously to get rid of any lumps. It will thicken slightly.
Grate in loads of parmesan and black pepper and stir until melted.
Now we pop in the mussels and gently stir so they're coated and still hot but don't break. Add in the chopped parsley.
The pasta should be done now so get rid of the pasta water and then add the sauce to the pasta and again gently stir about.