Recipe Details

Ingredients

• large pinch saffron
• 3 tbsp olive oil
• 3 boneless and skinless chicken breasts, cut into small chunks
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 2 bay leaves
• 2 red peppers, seeded and sliced
• 175g fresh or frozen peas
• 175g fresh or frozen broad beans
• 150ml white wine
• 650g fresh mussels
• 425ml chicken stock
• 400g tagliatelle
• 450g large peeled raw prawns
• 284ml carton double cream
• large handful chopped fresh parsley
• lemon wedges, to serve

Description

• STEP 1

  Put the saffron in a small bowl and pour over 2 tbsp boiling water. Set aside to infuse. Heat the oil in a large, wide pan, add the chicken and cook for 4-5 minutes.

• STEP 2

  Tip in the onion and garlic and cook for 3-4 minutes until softened. Add bay leaves and peppers and cook 4-5 minutes more. Stir in peas and broad beans and stir fry for 2-3 minutes. Remove from heat and put aside.

• STEP 3

  Pour wine into a large saucepan and bring to a simmer. Tip in mussels, cover and cook for 3-5 minutes until mussels open. Discard any that remain closed. Drain over a bowl to catch the liquid. Allow to settle for 5 minutes.

• STEP 4

  Pour the mussel liquid into the pan with the chicken and veg. Add saffron and chicken stock then cool and chill everything until ready to serve. You can prepare this up to 3 hours ahead.

• STEP 5

  To serve, cook the tagliatelle as pack instructions. Reheat chicken and simmer for 2 minutes. Add prawns, cook for 1 minute, add cream and cook for 2-3 minutes more. Add mussels, parsley and seasoning. Toss to heat through. Drain tagliatelle and add to the sauce. Serve with lemon wedges and fresh crusty bread.