Fettuccine with Mussels and Broccoli

We bought some frozen mussels from Giant last Sunday.
A little bit of this, a little bit of that and voila, I present to you our own version of Fettuccine with mussels and broccoli.

Ingredients (cooking for 2)

1/2 cup mussels
10 broccoli florets
3-4 garlic cloves (chopped)
Fettuccine pasta
Handful of bacon bits
White wine

Marinade
1 tbsp olive oil
2 tbsp lemon juice
2 tsp chilli flakes
1 tsp mixed herbs/Italian herbs
1 tsp smoked paprika
1 tsp cayenne pepper (optional)
Salt and black pepper to taste.

Steps
1. Marinate mussels with the marinade for 15-30 minutes.

2. Bring a pot of water to a boil and add in fettuccine pasta. When the water is boiling, add in broccoli. Remove broccoli after 1 minute. Once the fetuccine is soft, drain and set aside.

3. In a pan, add some oil and stir fry the bacon bits until crisp.

4. Without removing the bacon bits, pour in the mussels together with its marinade into the pan.

5. Mix everything together under heat and stir fry until the mussels are completely cooked.

6. Once the liquid has reduced to half, pour in white wine. Keep stirring.

7. Now, add the fettuccine pasta and broccoli into the mussels mixture. Make sure the mussels and broccoli are distributed evenly within the pasta.

8. You may now add salt and black pepper to suit your tastebuds.  Since I'm the adventurous kind, I added more paprika and cayenne pepper to get the fiery kick.

9. Serve hot