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Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
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Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
French-engineered grinding mechanism — lifetime pepper mill
Digital pH meter for fermentation monitoring, acid levels
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Add a glug of olive oil to a large pan and add the onions and garlic, cook for a minute or so then add the white wine followed by the mussels. Cover with a lid and cook on a medium to high heat for 2 minutes. Next add in the samphire, courgette and half the chilli and half the lemon zest, stir then cook with the lid on for a further 2 minutes. Serve once all mussels have opened (those that haven't opened don't eat). Sprinkle over the remaining lemon zest, chilli and add more black pepper.