Perna Pasta

Parsley to garnish

Method

Bring a 1/2 cup water, white wine and juice of half lemon to the boil in a saucepan w/lid.
Once boiling, place mussels into saucepan and cover. Cook until a minute or so after the shells have opened. De-shell mussel flesh, remove any beard and set aside.

In a large pot, bring 2L of water to the boil and season with a couple of tsp of sea salt. Cook for 10 minutes or until al dente, then drain and set aside.

In a frypan, heat the olive oil and saute the garlic, spring onions, chilli and zest of lemon until soft. Add the tumeric and stir.

Add the mussels and thickened cream to the frypan and cook until the mussels are heated through and the cream has begun reducing.

Add the spaghetti and season well with salt and plenty of black pepper. Stir till well combined,

Transfer to a plate, spinkle grated parmesan, garnish with the parsley and a squeeze of lemon over the top.

Eat and enjoy.