Summer pasta with mussels

Name: Summer pasta with mussels
Yield: 4 servings
Cuisine: Boil
Ingredients: 30.00 ml sea salt; 30.00 ml sunflower oil; 500.00 g pasta fettuccine; 10.00 ml curry powder medium; 30.00 ml olive oil; 1.00 onion diced; 250.00 g mushrooms white, sliced; 5.00 ml red pepper paste; 5.00 ml mustard seeds; 5.00 ml fennel seeds; 500.00 g mussels frozen meat, blanched; 250.00 g green beans baby, blanched

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (12)

30.00 ml	sea salt
30.00 ml	sunflower oil
500.00 g	pasta — fettuccine
10.00 ml	curry powder — medium
30.00 ml	olive oil
1.00	onion — diced
250.00 g	mushrooms — white, sliced
5.00 ml	red pepper — paste
5.00 ml	mustard — seeds
5.00 ml	fennel — seeds
500.00 g	mussels — frozen meat, blanched
250.00 g	green beans — baby, blanched

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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.