Recipes and photos by Surina Jooste
The Private Hotel School
Seafood and cream is a great match for any type of pasta. Fresh pasta is easy
and fun to make, but good quality dried pasta is readily available. Boil the pasta in a large pot with salted water when the sauce is ready, so that you can
serve it immediately.
Creamy mussel sauce with chunks of fish
20 ml olive oil
1 small onion, peeled and finely chopped
2 cloves garlic, finely chopped
1 tomato, deseeded and chopped
5 ml tomato paste
500 g cleaned mussels or mussel meat
500 g chunks of fish
100ml cream
10 ml chopped parsley
10 ml chopped tarragon
Sprigs of spring onion
Salt and black pepper to season
Heat the oil in a pan and add the onion and garlic. Cook gently over moderate heat until softened and translucent but not brown. Add the tomato paste and chopped tomato and cook thoroughly until dry. Add the mussels
and fish chunks, cover with the lid and allow to steam for three to four minutes, or until the mussels have
opened if working with fresh mussels.
Remove the cooked mussels and fish pieces with a slotted spoon, and divide it between the bowls with the pasta.
Pour the cream into the fish broth, reduce the liquid, add the herbs and seasoning, then pour over the mussels
and pasta. Serve warm.