Pasta with mussels

1 pack of anchovies
1 package Pasta fettuccine Delverde
1 pack Dardanel mussels
90 grams of Lurpak butter
70-100 grams of parmesan
1 kona tarragon
1 cone of parsley
1 cup of green onion
1 red onion
1 lemon
1 clove of garlic
¼ tsp. Bornier mustard
2 tsp. Zucchi's Apple Cider Vinegar
Zucchi's Garlic Oil
Zucchi olive oil

Pour boiling water over the anchovies. At the same time, put a handful of anchovies in the boiling water in which we are going to cook the pasta. Add a little salt.

finely chop the green and red onions; Also parsley, 1 kg. Garlic, tarragon and lemon zest.

Remove the anchovies from the water and add them separately.

Finely chop a handful of anchovies and set aside.

Pour the garlic and regular olive oils into the pan and add the remaining anchovies. Add a little adjika, stir, fry a little and set aside.

Pour garlic olive oil into the pan. Add chopped anchovies, onion and start cooking the paste.

Put garlic and mussels in the pan. Add 1.5-2 tsp. Vinegar, salt, 30-40 ml of lemon juice, let stand and slowly add cubed butter. Mix a quarter of a teaspoon of mustard.

Remove the fettuccine and mix with the sauce. Add 2 tbsp. green onion, 1 tbsp. tarragon, 1 tbsp. Parsley and lime zest.

Take it out on a plate, add anchovies, parmesan, remaining herbs and it's ready.




For summer, we have prepared a light, aromatic and delicious anchovy paste from DARDANEL mussels.