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Mussel and Pesto Fettucine
Preparation info
- Serves
Four
- Difficulty
Easy
Appears in
By Gary Rhodes
Published 2005
In this recipe the pesto is kept quite coarse, but you can use a smoother or bought pesto. The mussels can be cooked several hours in advance, leaving you with just the pasta to cook when you’re ready to eat.
Ingredients
2 kg 4½ lb 1 largeclove
Method
- Clean the mussels by washing them under cold running water, scraping away any barnacles and pulling out the beards that protrude from between the closed shells. If any mussels are found slightly open, a short, sharp tap should make them close, letting you know they are still alive. Any that don’t close should be discarded.
- Heat a large saucepan on top of the stov
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