Ingredients

• 1 packet of natural smoked mussels

• 250 g orecchiette pasta

• 30 g butter

• 1 brown onion

• 75 ml dry white wine

• 200 ml creme fraiche

• Juice of one lemon

• 150 g frozen peas

• 2 tablespoons fresh dill, roughly chopped

• Salt and freshly ground paper to taste

Instructions

Step 1: Bring a large pot of water to a boil, season it generously, and cook the pasta al dente according to the instructions on the package. Reserve a cup of pasta water before draining.

Step 2: Bring another small pot of water to a boil to blanch the frozen peas. Add the peas to the boiling water and allow them to boil for 1 minute. Drain the peas and immerse them in a bowl of ice-cold water.

Step 3: Meanwhile, melt the butter in a large pan and saute the onion for 2-3 minutes over medium heat until it softens and becomes slightly translucent.

Step 4: Add the white wine to the pan and continue to cook until the alcohol almost evaporates. Lower the heat and stir in the creme fraiche and lemon juice.

Step 5: Transfer the cooked pasta to the pan and toss well to cover it in the sauce. Add a dash of pasta water if the sauce looks too dry.

Step 6: Stir in the frozen peas, and then add the hot smoked mussels and dill. Stir gently to avoid turning the dish into mush. Season to taste and serve immediately.