Cornish Crab & Mussel Linguine

A recipe from ‘Porthminster Beach Cafe – The Cookbook’ to tantalise your taste buds this weekend.

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This is one of Michael’s favourite recipes and a really popular dish on the menu at the restaurant; it goes down a storm at lunch on a sunny day, accompanied by a glass of Rosé! Michael says “this classic combination of simple ingredients – chilli, lemon, garlic and parsley – works so well with the crab and mussels here.”

Cooking technique is very important in getting this dish right. Using fish stock can be a bit strong and make the crab overpowering so we use chicken stock instead, which gives a rounded flavour to the dish.

Serves four

Ingredients

120g picked white crabmeat

350g dried linguine

100ml mild olive oil

40 mussels

2 red chillies, deseeded and finely diced

4 cloves of garlic, peeled and finely chopped garlic

300ml light chicken stock

Juice of 2 lemons

Half a bunch of flat leaf parsley, roughly chopped

Sea salt and freshly ground black pepper

Method

First pick through crabmeat to make sure it’s free from any bits of shell. Scrub the mussels under running water and remove any grit and pull off the little ‘beards’.

Bring a large pan of salted water to the boil and add the linguine, cook as per instructions until al-dente.

Meanwhile, in a pan large enough to take all the mussels comfortably, heat the olive oil, add the mussels and stir until they begin to open. Next add the chilli and garlic and cook till softened, stirring regularly, do not let them brown. Add the chicken stock and lemon juice to the pan and bring it to the boil.

Drain the pasta and reserve a little of the cooking water. Add the drained pasta to the mussels with the parley and crabmeat and toss together until everything is evenly mixed – loosen with a little of the cooking water if the pasta looks too dry. Taste and season with salt and pepper.

The book will be available to buy from the 18th May, from the restaurant and online (and at the St Ives Food and Drink Festival, taking place over the weekend 18th and 19th May).

 

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Porthminster Beach Cafe – The Cookbook

It’s not long now until our much-anticipated cookbook is finally published. Launched on the weekend of the St Ives Food and Drink Festival on the 18th & 19th May, the book contains signature recipes as well as stunning photography, celebrating both our food and unique surroundings.

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Executive Chef Michael Smith is very excited to see his dreams in print:

“I’ve wanted to produce this book for a while.  The time feels right and I have the people around me to make it happen.  I have included some of the most popular dishes enjoyed at Porthminster Beach Café, simplified so that they will be achievable for anyone interested in food – so the book should have a wide appeal.  This isn’t a chef’s cookbook, but a lifestyle book for everyone that loves Cornwall, its breath-taking scenery and food.”

Mick2The book highlights the wealth of local produce Michael has at his finger tips, and the ways in which he uses the restaurant’s garden and foraged ingredients to add another dimension to his food. “I hope that those recreating the dishes in their homes will have easy access to many of the ingredients, growing them for themselves or shopping locally – encouraging low food miles and sustainable thinking.”

The book will be available from the restaurant from the 18th May onwards and will also be on sale at the festival, which for the first time this year is taking place on our doorstep on the beach itself. You will also be able to buy your copy from local book stores in St Ives and online from our website at www.porthminstercafe.co.uk.

Next week – a recipe teaser from the book – watch this space!

 

The St Ives Food and Drink Festival 2013

We are very excited at Porthminster Beach to be hosting this year’s St Ives Food and Drink Festival, taking place 18th and 19th May. Now in it’s fourth year, the festival is a fantastic celebration of St Ives’ unique location – a true mecca for local and seasonal food from both sea and land, as well as home to many passionate food personalities.

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During the weekend, visitors can meet chefs, producers, farmers, foragers, brewers and many more. The festival will be thoroughly interactive, going beyond the usual schedule of cooking demonstrations with mini cooking classes, encouraging young and old to get involved and get their hands dirty. The little ones can learn to make their own pasties, whilst grown-ups discover the rewards of foraging on the beach and coastal path with expert ecologist Caroline Davey of Fat Hen. Rory McPhee will show groups of enthusiasts how to collect seaweed and use it in their cooking, and there are even fishing trips planned from the beach, weather permitting.

In a marquee on the beach itself, you can taste the finest food and drink from St Ives and its surroundings.

“From wine, cider and beer producers, to chocolate and cheese makers, fruit and vegetable growers and meat, chutneys, curry and bread all produced in Cornwall, the food producers market at the St Ives Food and Drink festival is sure to delight the taste buds.”

As well as all this, Porthminster Beach Cafe will be running an Oyster and Champagne Bar during the festival, and there will be plenty of live music to encourage that festival atmosphere!

For more information, including travel and parking advice, visit www.stivesfoodanddrinkfestival.co.uk and look out for our Exec Chef Michael Smith who is lined up for a cooking demo.

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The St Ives Food and Drink Festival is sponsored by Aspects Holidays and Tregenna Castle Hotel.