Egg Fettuccine with Mussels and Saffron

Egg Fettuccine with Mussels and Saffron

Eating seafood with pasta always makes me think I'm on holiday, it's a fantastic combination particularly with this delicious egg fettuccine. It's really worth trading up for dried egg pasta... compared to Durum wheat pasta, dried egg pasta has a much richer flavour with a lovely silky texture.

Fresh mussels are amazing but for this dish I've used frozen mussels which are readily available. Mussells are tasty and work well  - combining them with saffron, wine, fish stock and cream creates a really wonderful dish that's incredibly easy.

Ingredients for Egg Fettuccine with Mussels and Saffron
Serves 3-4

2 tablespoons extra virgin olive oil
2 cloves of garlic
1 teaspoon chilli flakes
1 glass of white wine
200ml Somerset Foodie Fish Stock
A pinch of saffron
125ml double cream
400g frozen mussels (out of their shell and fully defrosted)
250g Spinosi dried egg fettuccine
Flat-leaf parsley
Sea salt and black pepper

1. Bring a large saucepan of salted water to the boil for the pasta.

2. In a wide frying pan, heat the olive oil and gently fry the garlic and chilli flakes for a couple of minutes, making sure it doesn't burn. Add in the white wine and bring up to the boil - simmer for a minute to reduce slightly.

3. Now add in the fish stock and the saffron, bring back to a simmer and reduce all the liquid by around a half.

4. Now add in the double cream and again bring back to a simmer. Now tip in the mussels and cook everything gently for a couple of minutes.

5. At this point, hopefully your pasta water is boiling, tip in the trays of fettuccine and cook on a high heat for 2 minutes (the pack says 1 minute, but in my opinion it needs 2!).

6. Once the pasta is still a little al dente, using tongs, pull the fettuccine out of the pan and in with the mussels. Give everything a good stir.

7. Keep the pan on a low heat to finish cooking the pasta - adding a little of the pasta water to loosen.

8. Divide the pasta between three to four plates (depending on how many/hungry you are) and garnish with some flat leaf parsley, a twist of black pepper and a drizzle of extra virgin olive oil.

Enjoy! Foodies, don't forget to tag us @somerset.foodie when you make this at home, and leave a review for this recipe if you enjoyed making it at home Ben 

1 Response

Sue Lintern
Sue Lintern

May 14, 2024

Another great recipe. Thank you for your suggestions to make suppers more interesting and tasty…very much appreciated.

Have you tried this recipe yet? Tell us about it...

Comments will be approved before showing up.

Also in Somerset Foodie recipes - let us inspire you...

Simple Shrimp Tacos - Tacos de Camaron
Simple Shrimp Tacos - Tacos de Camaron

This taco recipe is just about the quickest and simplest way to enjoy super tasty, authentic tasting Mexican tacos. Everything comes together in less than 20 minutes. Shrimp tacos or Tacos de Camaron as they are called in Mexico, require very little preparation
Crispy Miso Marinated Shiitake Bao Bun
Crispy Miso Marinated Shiitake Bao Bun


The flavours going on in this bao bun are extraordinary. It has everything that a good bao bun should have - a deeply savoury, umami rich centrepiece, sharp pickles for good contrast, a creamy hot mayo, salty sweet roasted peanuts and fragrant herbs all wrapped up in a soft, fluffy warm bun.....I could live on these!
Somerset Foodie Bucatini alla Amatriciana Recipe
Bucatini all'Amatriciana

Providing a recipe for one of the classic Roman pasta dishes is always fraught with danger...a) because I don't come from Rome and b) I remember cooking for my wife's Great Aunt, who lived in Naples and was always quick to point out when I'd got something wrong! I love the simplicity of this dish and I want to share it, so here goes...