Mussels are the limit of icky bits.
The husband likes this dish a great deal. Personally I would opt for evaporated milk (I make a vegetarian version with veggie sausages), but he likes coconut milk. Go with your preference. My apologies for the poor images, there was a lot of steam in the kitchen. I was making soup at the same time.
Live mussels (I should just go for the pre-packed ones)
1 Red onion
Handful of fettuccine
200mls coconut milk
Vegetable stock cube
A little water
Heat the oil in a deep pan. Throw in diced onions and mushrooms. In a separate pot, boil the mussels for a few minutes. While the onions and mushrooms brown, shell the mussels and remove the beards. Toss in the pan with rosemary.
Boil the fettuccine until almost cooked in a separate pot. Throw the coconut milk and stock in the pan as the pasta boils.
When cooked, drain and add pasta to the pan. Cook for a few minutes as sauce thickens and pasta completes cooking.
Allow to cook through and serve.
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