Garlic mussel pasta with sea lavender

Garlic mussel pasta with sea lavender

Estimated reading time: 3 minutes

Mussels from Zeeland, a party every year when they are available! The hanging culture mussels are always slightly earlier than the bottom culture mussels. But at the end of May you are guaranteed to be able to eat mussels from your own sea again. And we like to do that here at home. I used to think it was a party as a little girl because we ate delicious baguettes with sauces with it and I also liked to fish the pieces of carrot from the pan. Garlic pasta mussels recipe Italian.

In this recipe we add some extra octopus and some sea lavender and purslane. All in season at the moment and with that you make this garlic mussel pasta with sea lavender, a kind of Italian seafood aglio olio pasta with a bit of spice because of the red pepper, to work!

Garlic mussel pasta with sea lavender

Garlic mussel pasta with sea lavender

Mussels hanging on long ropes in the sea, that is in short what the “hang cultured mussel” is. Because they hang in the water and do not lie on the bottom of the sea, they get more food and therefore grow faster. As a result, they are well over a month earlier than the other mussels on the bottom. The taste is no different, by the way, just the way of growing. Growing the hanging culture mussels goes a lot faster. Since 2011, the mussel fishery has been MSC certified, an important quality mark! This way you can be sure that catching these mussels will not have any adverse effects on the environment.

Garlic mussel pasta with sea lavender

The Zeker Zeeuws quality mark is an extra quality mark that you can find on the packaging. If you buy these mussels, you know for sure that you have mussel seed until the final black shell on your plate actually comes from Zeeland. Because for years a lot of Danish mussels have been thrown into Zeeland water to be sold again as "real" Zeeland mussel. Mussels recipe Italian

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Garlic mussel pasta with sea lavender

Garlic mussel pasta with sea lavender

Delicious spicy pasta with real Zeeland mussels.

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Hallway: Main dish
Kitchen: European
Keyword: sea ​​lavender, mussels, octopus, pasta, samphire
Preparation time: 15 minutes
Preparation time: 15 minutes
Total time: 30 minutes
Servings: 2 people
Author: Francine
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You need:

Ingredients:

  • 500 gr Zeeland mussels
  • 2 octopus tentacles
  • 150 gr sea ​​lavender
  • 10 twigs samphire
  • ½ bak purslane
  • 300 gr fresh pasta
  • 5 toes Garlic
  • 1 red pepper

from the pantry:

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And this is how you make it:

  • We cook the mussels first. Wash them well in cold water and then put them in a large saucepan with the wine. Bring to the boil and cook for a minute or 4. Remove them from the pan and let them cool.
  • Chop the garlic and finely chop the chilli. Chop the samphire into small pieces. Cut the cooked octopus into slices.
  • Clean the sea lavender and remove the leaves from the purslane sticks. We do not use the chopsticks.
  • Take a large wok and heat the oil in it. First fry the garlic and the chopped red pepper, season with the persillade and pepper, be careful with salt. Do this on a low temperature otherwise the garlic will burn.
  • Meanwhile, cook the pasta in another pan.
  • Add the mussels (removed from the shell) and the octopus to the wok and also add the washed sea lavender. Stir fry briefly.
  • Drain the pasta and add to the wok, and now you can also add the purslane leaves. Toss everything together so that everything is well mixed.
  • Delicious bites!
Be careful with adding salt in this recipe, the samphire and sea lavender are already salty by themselves. If you also sprinkle lavishly with salt, it can become too salty and that is a shame! 
Nowadays you can buy octopus in the supermarket, they are already cooked, so you don't have to do anything with it. 
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