Lupin Pasta with Mussels, Fennel and Dill
Mussels steamed open over shaved fennel, their liquor becoming the sauce for lupin pasta, finished with dill and lemon.
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Join HomecookedIngredients
- 55 g Lupin pasta
- 220 g Mussels
- 90 g Fennel bulb
- ½ Lemon
- 1 tsp Extra-virgin olive oil
- 8 g Dill
- 100 g Cherry tomatoes (optional)
Method
- Bring a pot of water to a boil and salt it.
- Scrub the mussels and pull away any beards, throwing out any that stay open when you tap them. Shave the fennel thinly, halve the tomatoes and chop the dill.
- Soften the fennel in the olive oil for four minutes, add the tomatoes for two, then tip in the mussels, put a lid on and give them three minutes over a high flame until they gape. Discard any that stay shut.
- Cook the lupin pasta in the boiling water for six minutes, tasting early. Drain, saving a ladleful of the water.
- Toss the pasta through the pan so it takes up the mussel liquor — that liquor is the salt and the sauce both, so do not pour it away. Squeeze in the lemon and scatter the dill.
About Lupin Pasta with Mussels, Fennel and Dill
Lupin Pasta with Mussels, Fennel and Dill is an Italian lunch or dinner that comes together in about 20 minutes and serves 1. It fits anti-inflammatory eating.
Lupin Pasta with Mussels, Fennel and Dill: frequently asked questions
Is Lupin Pasta with Mussels, Fennel and Dill gluten-free?
Based on its ingredients, Lupin Pasta with Mussels, Fennel and Dill has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Do I need every ingredient to make Lupin Pasta with Mussels, Fennel and Dill?
The core ingredients are essential, but you can leave out cherry tomatoes — they're optional and mainly there for extra flavor or finish.
How many servings does Lupin Pasta with Mussels, Fennel and Dill make?
This recipe makes 1 serving. In the app you can scale it up or down and the ingredient amounts adjust automatically.