Fusion Pasta With Nz Green Lipped Mussels And Thai Spices - mussels

Method

• Firstly, make fresh pasta from scratch
• 1. Add 100 grams of flour into a bowl
• 2. Crack an egg and mix well with a fork until there is no liquid left unmixed
• 3. Take the dough and lay it on the table with a sprinkle of flour
• 4. Knead it for 5-10 minutes until fully softened and don't forget to keep on adding pinches of flour so that it doesn't become too sticky
• 5. In a shape of a ball, wrap it up in a saran wrap for 20 -30 minutes
• 6. While that is taking place, dice an onion and add it into a plate
• 7. Half 4 red chili's to give a spicy flavor and add it to another side of the plate
• 8. Mince 3-4 cloves of garlic in small pieces and add it to the plate
• 9. Tear/Chop 4 Thai basil leave stems and add it to the plate so that everything there will be with you when you start cooking
• 10. Make sure you have 8-10 NZ green lipped mussels all boiled up and ready to go, about 2 minutes (hint: when you see that the mussels have risen and that the shells are slowly opening)
• 11. 20 minutes should have passed by now, open the saran wrap, and to make sure it is ready, feel and see if it has softened
• 12. Flatten the pasta into a rectangle shape and put it into the pasta rolling machine
• 13. Keep the flour next to you in case dough become sticky
• 14. Set the roller control to 2, 3,4,5 and then 6 to make sure it is long and is thin
• 15. Cut the pasta sheet in half and then do the whole process again
• 16. Use the fettuccine cutter
• 17. Make sure the plate it is going to has flour so that it doesn't stick together
• 18. Take the pasta and boil it until risen and cooked which will take about 5 minutes
• 19. Drain the pasta in cold water for a minute or so
• 20. Add the pasta in a pan and slowly add the diced onions, chili, garlic and Thai basil leaves for about 5-10 minutes
• 21. After adding the mussels stir for 5 minutes
• 22. Enjoy your dish!