Chit Chat & Recipes

Saffron Pappardelle with Mussels and Creamy Leek Sauce


  • 300gm Vasse Virgin Saffron Pappardelle
  • 1 kilo fresh, clean Mussels
  • 1 Leek, cleaned and sliced
  • 100gm Butter
  • 300ml Cream
  • Cracked Pepper and/or Chilli to taste



In a large pot of well-salted boiling water, add the pappardelle and cook for 4-5 minutes. In the meantime, sweat the leek in the butter, add the mussels to open them, and then add the cream. Let it reduce to a sauce-like consistency, and then add in the pappardelle. Mix well. Serve in bowls then sprinkle the pepper of chilli on top. For an alternative, try freshly picked thyme. Enjoy!

Posted by Emily Wintle on November 12, 2014 - 0 comments

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