Sunbeam VersaCook MU2000 X5 Instruction/Recipe Booklet page 38

Recipes continued
Mussels in Green Curry Sauce
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.
36
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
¼ cup 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.
Serves: 4-6