Fettuccine with Mussels

Fettuccine with Mussels Recipe
Photo: John Autry; Styling: Mindi Shapiro
Escape to the beach without actually going there and make this fresh seafood pasta dish right in the comfort of your home.

Yield:

4 servings (serving size: about 2 cups)

Recipe from

Recipe Time

Total: 27 Minutes

Nutritional Information

Calories 415
Fat 10.1 g
Satfat 4.5 g
Monofat 2.3 g
Polyfat 1.2 g
Protein 27 g
Carbohydrate 54 g
Fiber 2.9 g
Cholesterol 58 mg
Iron 8.6 mg
Sodium 530 mg
Calcium 76 mg

Ingredients

8 ounces uncooked fettuccine
2 tablespoons butter
1/2 cup finely chopped onion
6 garlic cloves, coarsely chopped
1/2 cup dry white wine
3 plum tomatoes, chopped
1/3 cup bottled clam juice
1 1/2 pounds mussels, scrubbed and debearded
1/4 cup chopped fresh flat-leaf parsley

Preparation

1. Cook pasta in boiling water until almost al dente; drain through a sieve over a large bowl. Reserve 1/3 cup pasta cooking water.

2. Melt butter in a large skillet over medium heat. Add onion to pan; cook 4 minutes, stirring occasionally. Add garlic to pan; cook 1 minute, stirring constantly. Add wine to pan; cook 3 minutes or until the liquid evaporates, stirring occasionally. Add tomatoes; cook 2 minutes, stirring occasionally. Stir in reserved pasta cooking water and clam juice; bring to a boil. Add mussels; cover and cook 4 minutes or until mussels open. Discard any unopened shells. Add cooked pasta to the tomato mixture; cook 1 minute or until thoroughly heated, tossing well to combine. Sprinkle with parsley. Serve immediately.

Note:

Julianna Grimes,

August 2010
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