Curly Fettuccine with Mussels and Lemon Myrtle
Try Curly Fettuccine with Mussels, a delightful seafood recipe that’s easy to make with San Remo pasta.
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Cooking tools:
- Stove
- Pot
- Saucepan
- Colander
- Wooden spoon
- Slotted spoon
- Chef's knife
- Cutting board
- Serving bowl
- Plate
Ingredients
- San Remo No. 80 Curly Fettucine 500g
- 1½kg mussels (or seafood of choice – clams and/or prawns are great substitute)
- 50g butter
- 1 teaspoon olive oil
- 3 cloves garlic, minced
- 2 French shallots, finely chopped
- Ground Lemon myrtle (lemon or lemongrass as substitute)
- 250ml dry white wine
- Spritz of lemon
- 500ml cream
- ½ bunch parsley, finely chopped
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