White wine and Hī chilli-infused mussel pasta sauce

Serves 2

Ngā Kīnaki | Ingredients

¼ cup olive oil

2 gloves garlic, minced

5 tbsp butter

½ cup of crisp white wine (Pinot Grigio or Sauvignon Blanc)

Generous pinch of salt and pepper

1 packet of Hī chilli-infused mussels

Pasta of your choice (dried or fresh)

Tukanga | Method

1. In large saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant and golden.
2. Add salt, pepper, wine and butter
3. Stir for a couple minutes then remove from heat.
4. Bring a separate pot of salted water to the boil. Add your pasta of choice and let it cook until it’s al dente.
5. Toss your Hī chilli-infused mussels and the pasta through your sauce then serve with a generous amount of grated parmesan.