Sunbeam MU2000 Mussels in Green Curry Sauce, ½ cup chopped fresh coriander, Fettuccine Boscaiola

Recipes continued

Mussels in Green Curry Sauce	Serves: 4-6
2 x 400mls cans coconut milk
2 teaspoons green curry paste
1 cup fish stock
½ cup chopped fresh basil

1 stalk lemongrass, finely chopped ¼ cup lime juice

2 tablespoons fish sauce

2 teaspoons lime rind

2 tablespoons oil 1.5kg mussels, cleaned

½ cup chopped fresh coriander

1.Using the Cook function set to high, bring coconut milk to a boil. Add curry paste, stirring until combined.

2.Add stock, basil, lemon grass, lime juice, fish sauce, lime rind and oil then bring back to a simmer. Cook for 10 minutes. Strain and return to pan. Add mussels.

3.Cover with lid. Cook for 5 minutes or until mussels have opened. Discard any mussels that remain closed. Sprinkle with coriander. Serve.

Fettuccine Boscaiola	Serves: 4-6
500g fettuccine
2 teaspoons olive oil

1 small brown onion, finely chopped

4 bacon rashers, finely chopped

150g button mushrooms, sliced

1 clove garlic, crushed

3 long green spring onions, thinly sliced 600mls thickened cream

¹⁄³ cup parmesan, finely grated

¼cup fresh parsley, chopped Salt and pepper, to taste

1.Using the Cook function set to high, bring 5 litres of water to boil. Add fettuccine and cook, stirring occasionally until tender. Drain.

2.Using the Brown function, heat oil to 150°C. When heated add onion, bacon, mushrooms and garlic. Cook, stirring occasionally for about 20 minutes or until lightly browned. Add the green onions and cook for a further minute.

3.Add the cream and bring to a simmer. Cook, stirring until mixture reduces and thickens slightly. Add the cooked pasta and stir until coated in sauce and heated through.

4.Stir through parmesan and parsley. Season with salt and pepper.

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