This is a hearty delicious pasta dish – we take out some of the work by using store bought mussels in brine.
250 g fettucine pasta
200g shoulder bacon, chopped
1 onion, chopped
3 cloves garlic
1 tsp minced fresh ginger
250 g crème fraiche
500 g mussels, chopped
Salt and pepper to taste
2-3 tsp Thai sweet chilli sauce
2-3 Tbsp chopped fresh parsley
While the pasta is cooking as per the instruction on the packet, make the sauce. Place the bacon, onion, garlic and ginger in a large, hot pan. When the bacon has cooked and the onion is soft add the crème fraiche and mussels and season with salt, pepper and chilli sauce. Add the chopped parsley and the hot pasta.
Serve with a tossed salad.
The simplicity and versatility of crème fraiche is a joy to the busy home cook. As soon as the crème fraiche is added you have your sauce. It has the ability to withstand high temperatures without separating and there is no need for reducing your sauce – its ready to go. We used Kiwi Shoulder Bacon and Tararua Crème Fraiche for this recipe.
I used mussels in brine from the supermarket – just drain the mussels and chop them up! The extra acidity from the brine works well in this recipe.