Mussel Fettucini

1 packet green-lipped steamed mussels
1 onion chopped
1 clove garlic
1 tsp grated fresh ginger
150g sour cream
2 rashers of bacon, cooked and chopped
1 shake of tabasco sauce or 1 tsp Guilin Chilli Sauce
1 tbsp Worcestershire sauce
grated parmesan and parsley to decorate
fettuccini for 2 -3 people

Boil water and cook fettuccini. Whilst this is cooking, stir-fry bacon in wok, remove then chop into pieces, then fry onion, add garlic and ginger. Add bacon to cooked onion mixture. Chop mussels into pieces, then add to wok with sour cream, and add the hot sauces. Drain fettuccini when cooked and stir through the mussel mixture. Add a pinch of salt and a shake of ground pepper, then ½ cup of chopped fresh parsley. Stir and serve quickly into pasta bowls. Top with grated parmesan cheese.

Serves 2-3