Mussel and Pesto Fettucine


Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

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.


  • 2 kg ( lb) mussels
  • 1 large clove of garlic, crushed


  • 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