CHERRY TOMATO MUSSEL FETTUCINE

Serves 4 People

Cook Time 25 Minutes

Ingredients

500g Forsyth Island Mussels

1 X Pack Fettucine

½ Cup White Cooking Wine

2 X Tbsp Olive Oil

1 X Cup Diced Onion

1 X Tbsp Diced Garlic

1 X Cup Cherry Tomatoes Halved

1 X Can Diced Tomatoes in Juice

1 X Tbsp Fresh Parsley Chopped

1 X Bag Wild Rocket

1 X Lemon Slices for Garnish

Salt And Pepper to Taste

Method

1. Begin by bringing a large pot to boil for your pasta and cook based on the instructions.

2. In the meantime, prep your Forsyth Island mussels and remove any beards.

3. From here, heat oil in a large pan and add the onion and garlic. Sauté until fragrant (around 4-5 minutes)

4. Add the mussels, the cherry tomatoes and the white wine.

5. Cover the pan with your lid and steam the mussels for 6-8 minutes until all shells are wide open. Stir occasionally to make sure the sauce is well dispersed.

6. Reduce the heat to a simmer for a few minutes then add the can of tomatoes. Stir well and let simmer for an additional 5 minutes.

7. Add the cooked pasta and toss well.

8. Season with salt and pepper and sprinkle parsley over the top.

9. Serve with a squeeze of lemon juice, crusty bread and a side rocket salad.

10. Enjoy!