Summer pasta with mussels


Ingredients 12
Servings 4
Time

Ingredients

  • 30
    ml
    sea salt
  • 30
    ml
    sunflower oil
  • 500
    g
    fettuccine
  • 10
    ml
    medium curry powder
  • 30
    ml
    olive oil, or more to taste
  • 1
    onion, diced
  • 250
    g
    white mushrooms, sliced
  • 5
    ml
    red pepper paste
  • 5
    ml
    mustard seeds
  • 5
    ml
    fennel seeds
  • 500
    g
    frozen mussel meat, thawed or blanched
  • 250
    g
    baby green beans, blanched and refreshed
 

Method

 
Bring a large saucepan of cold water to boil and add salt and oil. Place fettuccine in pot and cook for 12 to 14 minutes, or until pasta is al dente (just firm to the bite). Heat curry powder in a frying pan for 1 minute. Add olive oil and sauté onion until wilted. Add mushrooms, red pepper paste and mustard and fennel seeds. Add mussel meat and cook for 2 to 3 minutes. Spoon over pasta with green beans and chill lightly. Very gently mix through and serve.
 

Read more on: fish/seafood
 

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