For me, sustainable seafood is about eating a wider variety of species. There are hundreds of edible types of seafood out there, but in the UK we continue to mainly eat the so-called ‘big five’ of cod, salmon, prawns, haddock and tuna. There are lots of delicious alternatives that are just as tasty, accessible and easy to prepare. My #neptunesbounty project is aimed at showcasing all the wonderful species of seafood that we can enjoy beyond the big five.

This mussel recipe is quick to make; a comforting pasta dish with lots of creamy sauce. Mussels are inexpensive, sustainable and easy to get hold of; you could use clams or cockles if you can get them too.

Mussel pasta with cream and pancetta

Serves 2

1 tbsp olive oil

2 banana shallots, peeled and thinly sliced

100g diced pancetta (if you don’t eat meat swap for diced courgette or red pepper)

2 cloves garlic, crushed

A few cherry tomatoes, diced

150ml pot double cream

250g fresh mussels, cleaned

250g fresh long pasta (linguine or spaghetti)

Juice of half a lemon (keep the other half to serve)

Small handful flat leaf parsley, chopped

Black pepper

1. Heat the oil in a frying pan or wide pan that has a lid. Add the shallots and cook for a few minutes on a medium heat.
2. Stir in the pancetta and garlic and cook for a few minutes more. Put a pot of water on for the pasta.
3. Add the tomatoes to the frying pan and cook for a minute, and then add the cream. Give everything a good stir, then add the mussels, put the lid on, turn the heat down slightly and cook for a four-five minutes till the mussels have opened.
4. Meanwhile cook the pasta according to the packet instructions. Drain well and reserve a cup of the cooking water.
5. Stir the mussels and sauce through the pasta, seasoning with lemon juice, half the fresh parsley and black pepper. Add a bit of the cooking water if it needs a bit more sauce.
6. Serve with a wedge of lemon on the side and more fresh parsley sprinkled over the top.

Check out Caroline’s website for more cooking inspiration.