Mussels in white wine with Tagliatelle (serves four)

Easy-peasy plan for the production of a bivalve pasta dish.

Remember, the club’s policy on risk assessment – If you want to enjoy this fishy delectable with other members it will be classed as a “club meal”, and as such a risk assessment form should be completed and handed in. Remember, mussels (and all sea food in general) can be dangerous, and we need to cover our backs.

## You need:

* 1.5lbs of fresh mussels (in the shell)
* 300g of dried tagliatelle (pasta)
* 150ml of dry white wine
* 2 x garlic cloves — chopped
* 1 x fresh red chilli — de-seeded and finely chopped
* 2 tsps of chopped fresh parsley
* Sea salt and freshly ground pepper
* Olive oil to serve

## The plan:

* Scrub and de-beard the mussels — remember to tap them against the work surface and discard any that don’t close, also discard any that have a damaged shell.
* Bring a large saucepan of water to the boil.
* Add a good pinch of salt
* Add the pasta to the pan
* Meanwhile, put the wine, garlic and chilli in another large saucepan, bring to the boil and simmer rapidly for five minutes
* Season mix with freshly ground black pepper
* Add the mussels, cover and cook for five minutes
* Shake the pan from time to time
* Cook until the shells have opened — if any of the shells remain closed, throw them away
* Drain the pasta and return to the warm pa
* Add the parsley and mussels and toss gently into the mix
* Divid among four bowls, sprinkle with olive oil

Wash down with around two pints of draught ‘London Pride’ or ‘E.S.B.’