Spicy Mussels Fettuccini
Add the mussels into the cold ice water to soak for 10-15 minutes, discard the open mussels and scrub them with a brush and rub off the seaweeds, sand, and mud.
- Cook1 h 20 min
- Total1 h 20 min
- Serves6
- LevelIntermediate
Ingredients
- 2 tbsp. Spicy Tomato Sauce:
- 1/2 olive oil
- 3 onion, chopped
- 1 tsp. cloves garlic, minced
- ¼ tsp. fresh thyme, chopped
- 21 (600g) red chilli flakes
- to taste canned cherry tomatoes
- ½ tsp. or to taste salt and pepper
- 1 stevia
- 1/2 cup Mussels:
- 2 lbs(900g) clove garlic, finely chopped
- 2 lbs(900g) white wine
- mussels scrubbed
- Pasta:
- shirataki fettuccini noodles
- basil leaves for garnish
Preparation
- Add the mussels into the cold ice water to soak for 10-15 minutes, discard the open mussels and scrub them with a brush and rub off the seaweeds, sand, and mud.
- Drain and rinse the pasta with hot water for 3-5 minutes, pat dry with a paper towel then dry into a non-stick skillet for about 2-3 minutes set aside.
- Finely chop the onion and mince the garlic.
Method
- Heat oil in a skillet over medium heat, add the chopped onion, minced garlic, fresh chopped thyme, and chilli flakes and sauté until fragrant for about 3-5 minutes.
- Stir in the chopped cherry tomatoes with juices, salt, pepper, and stevia, cover and cook for 15-20 minutes.
- In a pot, add the white wine and minced garlic, bring t to a boil, add the mussels, cover and cook to open the mussels for about 2-3 minutes, discard the unopened mussels, remove the shells of the 2/3 mussels and leave the rest in the shells.
- Add the mussels to the tomato sauce, stir in the shirataki noodles, ford, and toss to well coated, garnish with basil leaves.
