Spirals in Mussel Soup Pot

*in collaboration with San Remo for Pulse Pasta & Sauces

After many days of Christmas feasting in Western cuisine, my family was looking forward to Chinese or Local food...but I could not resist the goodness from this new Organic Pulse Pasta that I'd received from San Remo! This Spirals in Mussel Soup Pot would be a somehow different one pot dish! How? Since my family missed my Chinese noodles in soup. I thought it would be a perfect marriage if I cook the Pulse Pasta in soup instead of the norm (of using cream or sauce). My always reliable ikan bills / anchovies soup, plus seasonings from San Remo's pastes would be the perfect soup base to start this one pot dish with!

It was really a pleasant surprise! The ikan bills and mussels soup complemented so well with the great quality Pulse Spirals, seasonings and succulent mussels. As it's soup base, the Spirals in Mussel Soup Pot was not heavy to the stomach. Instead, it filled us with a refreshing and flavourful satisfaction! I definitely satisfied our craving for a soupy dish that's not too rich. It could not have been better to end my last campaign post of 2017 with this easy and yummy one pot dish!

New San Remo Pulse Pasta Chickpeas is made using flour from chickpeas instead of wheat to boost the protein content and other nutritional benefits. It is gluten free and a good source of protein (50% more compared to regular San Remo past). Plus, an excellent source of fibre (2.5 times more compared to regular San Remo pasta). Looking after yourself has never tasted so good!

As we welcome 2018, San Remo is here to make your new year even better! Three lucky winners will get to win a San Remo hamper worth more than $100 each! Check out http://bit.ly/2ClIDSX

Main Ingredients (enough for 2 to 3 pax) :

120 gm San Remo Pulse Pasta (Spirals)
500 gm Frozen Mussels (defrost beforehand)
1 cup Dried Ikan Bills / Anchovies (washed and drained)
2 mid sized Onions (peeled and finely chopped)(for stir frying)
1 mid sized Onion (julienned for garnishing)
4 Cloves Garlic (peeled and finely chopped)
2 thin Slices Ginger
1 tsp San Remo Sun Dried Tomato & Garlic Paste
2 tbsp San Remo Bolognese & Mushroom Paste
1/2 pc Ikan Bills Stock Cube
50 ml Mirin or White Wine
1/2 tsp Cayenne Powder
Salt (to taste)
Pepper (to taste)
Lemon Juice (from 1/2 lemon)
Few slices of Lemon (thinly sliced for garnishing)(optional)
6 Cherry Tomatoes (halved for garnishing)(optional)
Parsley Flakes (for garnishing)(optional)
800 ml Water (for soup)
Water & Salt (to cook pasta)
1 tsp unsalted butter

Method :

Heat butter in soup pot, toss in finely chopped ginger, garlic, onions and drained ikan bilis/anchovies. Stir fry till fragrant.
Add San Remo Sun Dried Tomato & Garlic Paste and quick stir fry.
Fold in 800 ml water to soup pot. Stir, cover lid and allow to simmer for 30 minutes.
Meanwhile, cook San Remo Pulse Pasta (Spirals) as per box instructions.
Drain cooked pasta, add julienned onions and spray a little olive oil. Toss and set aside.
Remove pot lid from soup pot when 30 minutes' up. Add mussels, San Remo Bolognese & Mushroom Paste, cayenne powder, ikan bills stock cube. Stir and allow to simmer for 8 to 10 minutes.
When time's up, add mirin or white wine, salt & pepper and lemon juice to adjust soup to taste.
Dish out and assemble soup with pasta and mussels. Garnish and serve whilst hot.

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