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Prawn, Scallop and Mussels Fettuccine in Avocado and wine cream sauce (Read 60 times)
 
Apr 22nd, 2019 at 6:05pm

TBF   Offline
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Prawn, Mussel and Scallop Fettuccine with Avocado and wine cream sauce.

Fresh Fettuccine
200 grams peeled green prawns
12 scallops
12 mussels
1 avocado
100 mls thickened cream
1 cup of dry white wine
4 cloves carlics
chopped parsley
shaved parmesan
2 tsp olive oil
2 tsp salted butter
sea salt
cracked pepper

Cooked the Fettuccine as per instructions on the packet
Heated a camp oven, added oil, minced garlic.
Then added the mussels and white wine, cooked till opened. Remove the mussels and put aside
Meanwhile my daughter seared the scallops in butter and garlic. Also the green prawns.

The prawns and scallops added to the camp oven along with a touch more wine, blended avocado and cream.

Stirred well and heated so all was covered in the sauce.
Add the mussels for a short while to reheat.

served with chopped parsley and shaved parmesan and a glass of SemillonSav Blanc.




 


 

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