Prep 40 mins
Cook 15 mins
Light and tasty. A bit labour-intensive - but so worth it.
- 48 large mussels, washed well and debearded
- parsley stems
- 1 cup dry white wine
- 2 cups chicken broth
- 1⁄4 cup olive oil
- 1 small red onion, diced
- 3 garlic cloves, minced
- 5 ounces oyster mushrooms, sliced
- 10 plum tomatoes, peeled, seeded and diced
- 1⁄4 teaspoon red pepper flakes
- 1⁄4 cup sliced basil leaves
- 1⁄2 cup sliced parsley
- 1⁄2 lb dried fettuccine pasta or 1 1⁄2 lbs fresh fettuccine
- Put mussels in a large pot along with parsley stems, white wine and broth and cover.
- Bring to a boil and cook, stirring from time to time, until the mussels just open, about 5 minutes.
- Remove with a slotted spoon.
- When cool enough to handle, remove from their shells.
- Strain broth through cheesecloth.
- Cook over high heat until reduced to 1 ½ cups, about 25 minutes.
- In a large frying pan, heat olive oil slightly and add onion.
- Cook, covered, until onion is soft, about 2 minutes.
- Add garlic and mushrooms and cook 2 minutes longer.
- Add red pepper and tomatoes and let stew for another 2 minutes.
- Add reserved broth and bring to a boil.
- Cook fettucine until al dente.
- Add pasta to skillet with sauce, top with basil and parsley and toss to coat with sauce.
- Cook for 1 minute so that pasta absorbs sauce.
- Add reserved mussels and cook another minute for mussels to heat through.
- Pour pasta onto hot platter and serve immediately.