Fettuccine with Mussels and Scallops
Create this delicious Fettuccine with Mussels and Scallops recipe paired to perfection with Pomelo Sauvignon Blanc!
- 6 fettuccine nests
- 1/4 cup olive oil
- 1 tbsp garlic, minced
- 1 tsp crushed pepper flakes
- 1/4 tsp black pepper
- 3 bay leaves
- 1 1/2 cup of Pomelo Sauvignon Blanc
- Juice of 1/2 lemon
- Salt (to taste)
- 1 lb mussels
- 1/2 lb sea scallops
- 1/2 cup parsley, finely chopped
Boil fettuccine nests in salted water according to package instructions.
In a large pan, sauté garlic, crushed pepper flakes and black pepper until fragrant.
Add 3 bay leaves, Pomelo Sauvignon Blanc, lemon juice, salt (to taste), parsley, mussels and scallops and cook for 5-7 minutes. If you’re using unopened mussels, discard any shells that have not opened.
Remove the mussels and scallops from the pan.
Cook the sauce a few more minutes until it’s thick and creamy.
Add the cooked fettuccine nests to the pan with the sauce and top with mussels and scallops.