By: Courtesy of WOW! Hospitality (adapted)


2 Tbsp canola oil
½ roasted red pepper, julienned
2 lbs mussels, cleaned and debearded
1 lime, quartered
1 jalapeno, seeded and chopped
1 Tbsp minced garlic
1 Tbsp sambal olek
1 tsp salt
½ tsp pepper
½ cup fish stock
40 pieces 41/50 count shrimp, peeled and deveined
½ cup white wine
4 Tbsp butter
1 ½ lbs cooked Nature's Farm Fettucine
Frazzled leeks*

In a large sauté pan, heat the oil and add the peppers, mussels, lime, jalapeno, garlic, and sambal olek. Sauté for one minute before adding the salt, pepper, and fish stock. Cover and simmer for two minutes. Add shrimp and wine and cook until the mussels are open. Add the butter and pasta and simmer for two minutes until the pasta is heated through. Remove from heat. Place in serving dish and garnish with frazzled leeks. 

*Frazzled Leeks (Ingredients):
4 cups canola oil
¼ lb leeks, julienned and soaked in cold water
¼ lb flour
½ tsp salt
¼ tsp ground black pepper

Frazzled Leeks (Directions): (Makes 2 litres)
In a large pot or wok, preheat oil to 360°F. Drain water off leeks and shake off excess moisture. In a large bowl toss the leeks in flour until evenly coated. Shake off excess flour. Carefully place small handfuls of leeks into the oil. Be careful not to overfill as the oil will bubble up when the leeks are added. Stir the leeks with metal tongs until the leeks are golden brown and crispy. Lift the leeks out of the oil and place onto a cloth or paper towel to absorb the oil. Repeat with the remaining leeks. Season with salt and pepper and store in a dry place.

Bon appétit!