Beyond the sea, a seafood fettucini!

Ever since visiting Bruges in April, I have had a real love for Mussels. I’m a bit of a seafood avoider, well, I used to be. I’ll admit to you all something, my phobia is fish, and by that I mean the ones that are alive and swimming; it gives me the creeps. I can vividly recall attempting to snorkel at the Great Barrier Reef and having a panic attack after seeing the size of some of those creatures in the sea.

Mussels have a very distinct taste and I really love them the traditional Belgian way with onion, celery and white wine  – it’s a taste sensation! A great thing too is that they are so affordable and can be bought fresh (involving cleaning and preparing, currently around £5) or cooked in a range of sauces, enabling you to just get straight in and cooking your dinner. We went for this option, a large pack of mussels cooked in a garlic sauce, costing £3. A cost effective and sustainable shellfish which just tastes SO GOOD. When I was flicking through the Morrison’s website, I found this great recipe for a lovely summery dinner. I have made some changes to it but I think this makes it taste much better and gives a nicer texture – changing the suggested cod/haddock to salmon.


  • 3 tbsp olive oil
  • 2 red onions, peeled and sliced thinly
  • 3 cloves of garlic, peeled and crushed
  • 150 ml white wine
  • 500 g passata
  • 500 g linguine or fettucine
  • 400 g steam cooked salmon, flaked
  • 180 g king prawns, peeled and cooked
  • 500 g fresh (or cooked mussels)
  • 200 g baby plum tomatoes
  • 3 tbsp tomato purée
  • Salt and fresh black pepper


  1. Heat the olive oil in a large pan, add the onions and garlic and fry until softened (but not browned). Add the white wine and bring to the boil. Allow to boil rapidly for 2 mins and then add the passata; bring to the boil then reduce the heat and simmer for 10 mins.
  2. Meanwhile, bring a large pan of lightly salted water to the boil and cook the pasta until soft (as per pack’s cooking instructions).Photo 28-06-2013 14 39 38
  3. Add the salmon, mussels, prawns, tomatoes and purée to the sauce. Cover and cook for 6-8 mins until the fish is completely cooked through.
  4. Drain the pasta, then toss with the fish and tomato mixture. Season to taste, pile onto the plate and enjoy! Photo 28-06-2013 14 51 58

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