Fettuccine With Mussels Leeks And Tomatoes Recipes

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FETTUCCINE WITH MUSSELS



Fettuccine With Mussels image

Make and share this Fettuccine With Mussels recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 612.9, Fat 21.5, SaturatedFat 3.4, Cholesterol 108.7, Sodium 1105.5, Carbohydrate 53.6, Fiber 3.5, Sugar 6.2, Protein 40.7

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