Fettuccini Mussels in Garlic & White Wine.
Serves 4
Ingredients:
1-1.5kg fresh mussels, cleaned and debearded
2 tablespoon olive oil
2 cloves garlic, minced
2 shallots, diced
2 tablespoons unsalted butter
1/2 cup dry white wine
2/3 cup heavy cream
1/4 cup chopped fresh parlsey
Packet of fettuccine pasta
Salt and pepper to taste
Instructions:
Start by cooking your pasta: In a pot with boiling water add a pinch of salt and cook pasta to packet instructions.
Whilst your pasta cooks, do your sauce. To cook sauce: In a fry pan heat the olive oil over medium heat and add the garlic and shallots and cook stirring for around 2 -3 minutes until fragrant or the onion softens. Add the white wine and cook for around a minute until evaporated. Turn the stove to low and slowly add the heavy cream and butter and stir until melted. Season with salt and pepper.
To cook your mussels - In a separate pan or wok with a lid: Heat up the pan and add a quarter cup to half cup of water. Add the mussels (don’t overcrowd the pan, if too many do in two batches). Cover the mussels with a lid and leave to steam undisturbed for around 4 minutes until the mussels start opening. Once the mussels have opened take off the heat.
Assembly: The pasta should be al dente in around 8-10 minutes. Drain pasta and then add to the sauce. Once the mussels are cooked also add to the sauce. Stir and combine everything together and garnish with chopped fresh parsley and enjoy!
