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Ingredients

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Mussels in Mild Curry

  • Garlic, crushed 15 g
  • 10 Dried Curry Leaves
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    10 g
    Added to cart: Robertsons Veggie Seasoning
  • Robertsons Medium Rajah
    Robertsons Medium Rajah
    15 g
    Added to cart: Robertsons Medium Rajah
  • Robertsons Peri-Peri Spice
    Robertsons Peri-Peri Spice
    2 g
    Added to cart: Robertsons Peri-Peri Spice
  • Knorr Tomato Pronto
    Knorr Tomato  Pronto
    250 ml
    Added to cart: Knorr Tomato Pronto
  • Sugar 5 g
  • Knorr Chicken Stock Granules
    Knorr Chicken Stock Granules
    5 g
    Added to cart: Knorr Chicken Stock Granules
  • Mussels, fresh 1600 g
  • Butter 50 g
  • Cream 1 l

Pasta

  • Pasta, tagliatelle 200 g

Cinnamon and Basil infusion

  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    5 g
    Added to cart: Robertsons Veggie Seasoning
  • Robertsons Cinnamon
    Robertsons Cinnamon
    2 g
    Added to cart: Robertsons Cinnamon
  • Basil Leaves 10 g
  • Butter 200 g

Preparation

  1. Mussels in Mild Curry

    • Melt the butter and fry off the garlic, curry leaves and Robertson’s veggie seasoning.
    • Add the Rajah Medium and peri peri and fry for 1 minute.
    • Add the Tomato Pronto and Sugar and cook for 6 minutes.
    • Add the cream and fresh mussels and place the lid on the pot and allow to simmer for 5 minutes. Remove from the heat and set aside.
  2. Pasta

    • Cook the pasta according to pack instructions and set aside.
  3. Cinnamon and Basil infusion

    • Cream the butter in a mixer using a paddle attachment. Add the Robertson’s Veggie seasoning, cinnamon and basil and cream together until well combined.
    • Roll the mixture into cling wrap and place in the refrigerator to set.
  4. Plate it up

    • Place the twists of pasta on a plate or bowl, then the mussels with sauce and topped with a slice of the cinnamon and basil infusion. For a different look scatter the pasta on a plate then the mussels with a good drizzle of the spicy sauce and then break up the cinnamon and basil infusion over the dish and finished with a squeeze of lime.
    • To spice this dish up sprinkle with coriander micro herbs, deep fried basil leaves and half a lime

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Ingredients

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Preparation