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Cinnamon and Basil infusion

  • Basil Leaves 10.0 g
  • Butter 200.0 g


  • Pasta, tagliatelle 200.0 g

Mussels in Mild Curry

  1. 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.
  2. Pasta

    • Cook the pasta according to pack instructions and set aside.
  3. 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.
  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 butter. 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 butterover 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