Have your own Lady and the Tramp moment this Valentine's Day with this recipe

Name: Fettuccine with mussel ragu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1kg mussels, scrubbed, debearded; 2 tbs extra virgin olive oil, plus extra to serve; 1 garlic clove, sliced; 1 spring onion, thinly sliced; 1 long red chilli, sliced; 1 tbs tomato paste; 125g cherry tomatoes, halved; 1/4 cup (60ml) white wine; 2 tbs balsamic vinegar; 300g fettuccine

1 rating

10m

20m

Jump to recipe

by Matt Wilkinson

Chef and author

Feb 01, 2017

"I first made this dish with wild mussels that I collected from the Adriatic sea, and I have to say it’s one of the best things I have made in a long time. This fettuccine with mussel ragu recipe is made with pasta, but when it’s cooler, it’s the perfect sauce to have on toast," says chef Matt Wilkinson.

1kg mussels, scrubbed, debearded
2 tbs extra virgin olive oil, plus extra to serve
1 garlic clove, sliced
1 spring onion, thinly sliced
1 long red chilli, sliced
1 tbs tomato paste
125g cherry tomatoes, halved
1/4 cup (60ml) white wine
2 tbs balsamic vinegar
300g fettuccine

Method

1.

Place a large saucepan over high heat for 2 minutes, then add the mussels. Cover with the lid and cook, shaking pan occasionally, for 5 minutes or until the shells open. Strain, reserving the liquid.
2.

Remove mussel meat and discard the shells. Roughly chop the meat, place in a bowl and set aside.
3.

Place a large frypan over medium-low heat. Add the oil, garlic, spring onion, chilli, tomato paste and tomatoes, and cook, stirring occasionally, for 15 minutes or until the tomatoes start to collapse.
4.

Increase heat to medium, then add the wine, vinegar and 1/4 cup (60ml) reserved mussel liquid. Cook for 3-4 minutes until reduced slightly. Stir through mussel meat and season to taste.
5.

Cook the pasta according to the packet instructions. Drain, then toss with mussel sauce.
6.

Divide the pasta among bowls and drizzle with olive oil to serve.