Fettuccine with mussels | Nigel Slater
Twisty pasta with soft, sweet mussels, aniseedy tarragon and the saline bite of samphire, made harmonious in a cream sauce
Wash and trim 80g of samphire. Scrub and scrupulously check 600g of mussels. Finely dice a couple of stalks of celery. Peel 3 cloves of garlic and squash them flat with the side of a knife blade.