Fettuccine With Mussels

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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