Send to a friend
Just submit the form below to send Trish Deseines Squid Ink Spaghetti With Mussels Tomatoes Gubbeen Chorizo An to a friend.×
Trish Deseines Squid Ink Spaghetti With Mussels Tomatoes Gubbeen Chorizo An
Trish Deseine’s Squid ink spaghetti with mussels, tomatoes, Gubbeen chorizo and fresh herbs
With robust flavours and dark glossy looks, this dish is a real winner for a warming Christmas run-up supper with friends. Treat yourself to a really swanky large cast-iron pan and bring it all piping hot to the table. Serve with some good warmed sourdough or crusty white bread.Print this Recipe Send to a friend Share
1 shallot, chopped finely
1 garlic clove, chopped finely
½ packet Rustichella squid ink spaghetti
450g spanking fresh mussels, scrubbed and debearded
Dash of white wine
1 Gubbeen chorizo, sliced thinly
6 or 7 nice ripe cherry tomatoes, sliced
Fresh scallions, parsley.
A nip of fresh chili if you fancy it
Bring a large pot of water to the boil. Cook half the packet of spaghetti.
Heat a large frying pan and fry the chorizo. When it is nice and golden, and giving up its oil, add the tomatoes and swish everything around a little. Take it off the heat and reserve.
In another large pot as the spaghetti and chorizo are cooking, heat the oil and sweat the chopped garlic and shallots until they are softened. Pour in the wine and let it steam up. Throw in the mussels, put the lid on and give the pot a good shake. Leave the mussels to cook for 3 minutes, until they are all open.
Ladle the mussels into the pan with the chorizo and stir. Add the spaghetti, mix all the ingredients through, garnish with the chopped scallions and herbs and serve.
Used in this Recipe
Trish’s Chicken Legs in a Rich Red Wine and Tomato Sauce.
Trish’s Ring’s Farm Roast Chicken with Seaweed Caponata and Olive Mash.
Trish Deseine’s Hereford Steaks with Smoked Abernethy Butter and Mushroom & Thyme Stuffed Mushrooms.
Trish Deseine’s Comeragh Lamb Shank Broth with Miso, Parsley and Creamy Mash
Trish Deseine’s Rack of Comeragh Mountain Lamb with Violetta Potatoes, Bay and Garlic.
Trish Deseine’s Real Hot Chocolate made with Fairfield Farm Milk