Tuesday, 7 October 2008

Three nites in a row

Allowed me to get over with my food affiliation with mussels once and for all[temporary by the way] . I guessed some of you might start to wonder if my cooking repertoire is limited to only of mussels of this and mussels of that. Three nites in a row and still not fed up? Honest confession: a little bit actually....... :-)

So I made something light and simple. Pasta fettucine, mussels in wine sauce.

Pasta Fettucine, mussels in wine sauce.(good for 2 persons)


  • 50gm de-shelled mussels
  • 150gm fresh fettucine
  • 5 tbsp mussels stock (I saved it from my moules recipes)
  • 2 tbsp extra virgin olive oil
  • 4 pieces garlic, roasted, and coarsely chopped
  • drizzle of dry thyme
  • drizzle of dry chilli flakes
  • 1/2 red pepperbell, coarsely chopped.
  • a pinch of sea salt
  • 1/2 glass white wine
  • one bundle of fresh parsley ,coarsely chopped
  • basil leaves
  1. Cooked fresh fettucine in a pot. Cook till al-dante. Drained.
  2. In a pan, heat olive oil, put in the garlic and lightly browned it. Then put in the mussels and lightly stir fry, throw in the pepperbell and continue to fry.
  3. Pour in the white wine, mussel stocks and let it simmer for 3 minutes.
  4. Add in the pasta and let it coat with the sauce.
  5. Add in salt, thyme, parsley. Off the heat.
  6. Ready to serve in plate. Decorate it with drizzle of chilli flakes and basil leave.
Light and nice.


Algernond said...

Stingy on the wine again I see...

Christine Toh said...

Algernond, maybe you can donate your damson vodka? :-)