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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.