Fettuccine With Mussels

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

• Ready In: 55 mins
• Serves: 4

Ingredients

• 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

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.