How to cook mussels and clam fettuccine

Cook Mussels and Clam Fettuccine

29
STEPS
INGREDIENTS

Supplies

Supplies

Boil fettuccine. Make sure it is ready at the same time as mussels and clams, otherwise it will get gluggy.

Chop Chop

Chop Chop

I suggest using a big fry pan and lid because in this pot it became a jumble of shells and some of the meet fell out while stirring. Fry shallots, chilli, garlic in olive oil.

I suggest using a big fry pan and lid because in this pot it became a jumble of shells and some of the meet fell out while stirring. Fry shallots, chilli, garlic in olive oil.

Add muscles and clams, cover with lid for 5 min or until shells open. I used some of the juice the mussels and clams came with. Add butter and half a glass of wine.

Add muscles and clams, cover with lid for 5 min or until shells open. I used some of the juice the mussels and clams came with. Add butter and half a glass of wine.

I put in fettuccine in first and seafood on top. There should be plenty of delicious juice. Use fresh French stick to enjoy and mop up juice. Enjoy.

  • 1/2 kilogram of mussels
  • 1/2 kilogram of clams
  • Tomato
  • Pipped olives
  • 50 mls Olive oil
  • 2 cloves garlic
  • 250 grams of dry fettuccine
  • Mixed herbs
  • 3 French shallots
  • Butter
  • Chilli
Brisbane
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