Fettuccine with Mussels

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 27 Minutes

Nutritional Information

Amount per serving
  • Calories: 415
  • Fat: 10.1g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.2g
  • Protein: 27g
  • Carbohydrate: 54g
  • Fiber: 2.9g
  • Cholesterol: 58mg
  • Iron: 8.6mg
  • Sodium: 530mg
  • Calcium: 76mg

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. 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. 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.
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