Fettuccine with Mussels and Mushrooms

Cooking Light
4 servings (serving size: 1 cup pasta, 1 1/2 cups mushroom sauce, 12 mussels, and 1 tablespoon parsley)


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2 pounds fresh mussels, scrubbed and debearded (about 48 mussels)
2 tablespoons cornmeal
3 cups sliced mushrooms
1 1/2 cups low-salt chicken broth
1 cup red bell pepper rings
1/2 cup chopped onion
1/2 cup thinly sliced carrot
1/2 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 clove garlic, minced
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
1/4 cup chopped fresh parsley


Place mussels in a large bowl, and cover with cold water. Sprinkle with cornmeal; let stand 30 minutes. Drain and rinse.

Combine mushrooms and next 12 ingredients (mushrooms through garlic) in a large Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 3 minutes. Add mussels; cover and cook over medium-high heat 3 minutes or until mussels open. Discard any unopened shells.

Spoon the fettuccine into shallow bowls; top with mushroom sauce and mussels. Sprinkle with parsley.

Created date

June 2004

Nutritional Information

Calories 302
Caloriesfromfat 10 %
Fat 3.2 g
Satfat 0.4 g
Monofat 0.9 g
Polyfat 1.1 g
Protein 16.6 g
Carbohydrate 52.6 g
Fiber 4.3 g
Cholesterol 16 mg
Iron 6.5 mg
Sodium 512 mg
Calcium 85 mg