Total Time
55mins
Prep 40 mins
Cook 15 mins

Light and tasty. A bit labour-intensive - but so worth it.

Ingredients Nutrition

Directions

  1. Put mussels in a large pot along with parsley stems, white wine and broth and cover.
  2. Bring to a boil and cook, stirring from time to time, until the mussels just open, about 5 minutes.
  3. Remove with a slotted spoon.
  4. When cool enough to handle, remove from their shells.
  5. Strain broth through cheesecloth.
  6. Cook over high heat until reduced to 1 ½ cups, about 25 minutes.
  7. In a large frying pan, heat olive oil slightly and add onion.
  8. Cook, covered, until onion is soft, about 2 minutes.
  9. Add garlic and mushrooms and cook 2 minutes longer.
  10. Add red pepper and tomatoes and let stew for another 2 minutes.
  11. Add reserved broth and bring to a boil.
  12. Cook fettucine until al dente.
  13. Add pasta to skillet with sauce, top with basil and parsley and toss to coat with sauce.
  14. Cook for 1 minute so that pasta absorbs sauce.
  15. Add reserved mussels and cook another minute for mussels to heat through.
  16. Pour pasta onto hot platter and serve immediately.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a