Fettuccine And Mussel Salad
|Water||14 Cup (224 tbs)|
|Frozen peas||1 1⁄2 Cup (24 tbs), thawed|
|Sweet green pepper/Red||1 , chopped|
|Green onions||4 , chopped|
|Chopped fresh parsley||1 Cup (16 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Vegetable oil/Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Freshly ground pepper||To Taste|
In large pot of boiling water, cook fettuccine until al dente (tender but firm).
Drain and rinse under cold water; drain thoroughly and set aside.
You should have about 5 cups/1.25 L.
Scrub mussels under cold running water and remove any hairy beards.
Discard any that do not close when tapped.
In large heavy saucepan, combine water and mussels.
Cover and bring to boil over high heat; reduce heat and simmer for 5 to 8 minutes or until mussels open.
Discard any that do not open.
Let cool; reserve 1/2 cup/125 ml cooking liquid and remove meat from shells.
In large salad bowl, combine fettuccine, mussels, peas, sweet pepper, green onions and parsley.
In small bowl or food processor, combine reserved mussel cooking liquid, lemon juice, oil and garlic; mix well.
Pour over pasta mixture and toss to mix.
Season with salt and pepper to taste.
Cover and refrigerate until chilled.