Mussels with pasta and goat cheese
1 ½ kg mussels
100ml white wine
2 bay leaves
5ml black peppercorns
1 small onion, thinly sliced
45ml chopped parsley or parsley stalks
250 g broad beans
250g young goat cheese
1 small bunch basil
salt and pepper
remove the beard from the mussels, scrape and wash the mussels well, discarding any, which do not close when tapped. Rinse in a colander under cold running water for 3-4 minutes. Leave to drain.
Blanch the beans for 4 minutes, refresh and if a little tough remove the outer skin
Put a large pan or pot with a close-fitting lid on the gas and allow to heat. Place all the ingredients in the pot. Cover with the lid and allow to steam for about 4 minutes, shaking the pot from time to time. Remove from the heat. Pour of the cooking juice through a sieve into a bowl, mix in the finely chopped or creamed goat cheese.
Discard any mussels which have not opened. Retain a few mussels for garnish, remove the rest of the mussels from the shells and keep apart. Cook the pasta as directed on the packet , my favourite is from Cecco or of course fresh pasta, then the rule is the fresher the shorter the cooking time. Place back in the pan with a little of the cooking water, stir in the goat cheese mixture, the broad beans and the mussels.
Serve in hot bowls, sprinkle with fresh basil, tear into pieces rather than chopping and garnish with the retained mussels in the shells.