Seafood Tagliatelle | Billycan Chardonnay Recipe

Seafood Tagliatelle | Billycan Chardonnay Recipe
June 18, 2015 Kingdom & Sparrow
Seafood with white wine


  1. Heat the oil in a large, wide pan. When it’s ready tip in the onion and garlic and cook for 3-4 minutes until softened.
  2. Add peppers and cook 4-5 minutes more. Then remove from heat and put aside.
  3. Pour Billycan Chardonnay into a large saucepan and bring to a simmer. Tip in mussels, cover and cook for 3-5 minutes until mussels open.
  4. Discard any mussels that remain closed. Drain over a bowl to catch the liquid. Allow to settle for 5 minutes.
  5. Pour the mussel liquid into the pan with the veg. Add the chicken stock and stir.
  6. Bring a large pan of water to the boil and add the tagliatelle. Cook until just soft.
  7. Add prawns to liquor, cook for 1 minute, add cream and cook for 2-3 minutes more. Add mussels, parsley and seasoning.
  8. Toss everything together and sprinkle parmesan to serve.


  • 3 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 red pepper, seeded and sliced
  • 150ml Billycan Chardonnay
  • 650g fresh mussels
  • 425ml chicken stock
  • 400g tagliatelle
  • 450g large peeled raw prawns
  • 284ml carton double cream
  • large handful chopped fresh parsley
  • Parmesan Cheese, grated, to serve


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